Saffron risotto with sea scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Onion, diced |
| 1 | tablespoon | Finely diced fresh ginger |
| 1½ | cup | Arborio rice |
| ⅓ | cup | Dry white wine |
| 3 | cups | Vegetable broth, hot |
| ½ | teaspoon | Saffron threads |
| ¾ | pounds | Sea scallops |
| Salt and pepper | ||
Directions
1. Melt butter in a large saucepan; add onion and ginger and saute over medium heat until onion is translucent. Add rice and stir to coat with butter. Add wine, increase heat, and cook, stirring, until it is almost absorbed. 2. Begin adding broth, about ½ cup at a time, letting the rice absorb almost all before making another addition. This process will take about 15 minutes. Steep the saffron in some of the broth in a small cup and add it when making one of the broth additions. 3. The rice should have a creamy consistency with a noticable light crunch in the center of the kernel. Immediately after the last broth addition, add the scallops and cook for just a few moments (do not overcook them or they will toughen).
Season to taste with salt and pepper and serve immediately.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997