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Creamy Saffron Risotto with Charred Scallops
2026-01-07This delectable risotto introduces the luxurious flavor of saffron infused into creamy Arborio rice, making every spoonful a delightful surprise. Topped with perfectly charred scallops, it's an elegant dish that combines simplicity with gourmet appeal.
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Method
1.
Soak saffron threads in 1/4 cup warm broth and set aside.
2.
Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until onion is translucent.
3.
Add Arborio rice to the pan, stirring to coat with oil. Toast rice slightly, then deglaze with white wine.
4.
Once wine has mostly evaporated, add warm broth one ladle at a time, stirring frequently, waiting until it's absorbed before adding more.
5.
Stir in the saffron-infused broth with the next addition of plain broth.
6.
Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes. Remove from heat.
7.
Stir in butter and Parmesan cheese to the risotto, season with salt and pepper, and cover to keep warm.
8.
Heat vegetable oil in a skillet over high heat. Pat scallops dry, season with salt, and sear on each side for about 2 minutes until a crust forms and scallops are just cooked through.
9.
Serve risotto in plates, top with scallops, and garnish with chopped parsley.
Ingredients
1 cup Arborio rice
4 cups chicken or vegetable broth, warmed
1 pinch saffron threads
1/2 cup white wine
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
30 grams unsalted butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
12 large scallops
1 tbsp vegetable oil
Fresh parsley, chopped for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
