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35-Minute Saffron Risotto with Scallops – Pure Bliss!

saffron risotto with scallops
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A creamy saffron risotto topped with seared scallops for a luxurious meal.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 pinch saffron threads
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • 8 large scallops
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the broth in a saucepan and keep warm.
  2. Soak saffron threads in 2 tbsp warm broth for 5 minutes.
  3. Melt butter in a large pan, sauté onion until soft.
  4. Add rice, stir for 1 minute.
  5. Pour in wine, cook until absorbed.
  6. Add broth one ladle at a time, stirring until absorbed.
  7. Stir in saffron mixture and Parmesan, season with salt and pepper.
  8. Heat olive oil in a separate pan, sear scallops for 2 minutes per side.
  9. Serve risotto topped with scallops.

Notes

  • Use fresh scallops for best results.
  • Stir risotto constantly for a creamy texture.
  • Adjust broth quantity if needed.

Nutrition

Find it online: https://bibodo.com/saffron-risotto-with-scallops-recipe/