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Scallop and Saffron
Risotto
Simple Spinach Gratin
Menu Plan for the week of March 1, 2013: Day 1 Recipes
Scallop and Saffron Risotto
Simple Fresh Spinach Gratin
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Saffron is an expensive spice; the stigmas of a species of crocus. It has a slightly bitter taste and imparts a bright yellow-orange color to food. It's used in Mediterranean, Middle Eastern and Central Asian cuisines. I don't use it often - but occasionally. You can leave it out of the risotto if you like... The risotto will still be fantastic, but with a slightly different flavor and won't have the vibrant color.
Scallop and Saffron Risotto Preparation and cooking time: 30 minutesThe crème fraiche makes this a very creamy risotto; the saffron (optional) makes it a very pretty risotto. The secret to easy risotto is not to stir constantly, but to stir a bit vigorously after each addition of liquid. You can use either Bay or Sea scallops.
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup (3oz, 90ml) dry, white wine
2 1/8 cups (17oz, 510ml) fish, seafood or chicken stock
1 shallot
1 tbs butter
1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
Condimenti
Heat stock and keep hot over low heat.
Finely chop shallot. In medium saucepan heat butter over medium-high heat. Add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it, a few tbs at a time, and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
Condimenti
8oz (240gr) scallops
2 shallots
1 medium tomato, peeled
1/3 cup (3oz, 90ml) dry, white wine
1/2 tsp saffron, crushed use 1/4 tsp if powdered
1/3 cup (3oz, 90gr) crème fraiche
3 tsp olive oil
Peel tomato: blanch in boiling water for 30 seconds; rinse in cold water, peel.
Chop shallots and tomato. Crush saffron, lightly, either using mortar and pestle or the back of a spoon on a plate. You just want to break it down a bit.
While risotto is cooking: Heat 2 tsp oil in medium skillet over medium-high heat. Add scallops and sauté quickly until just cooked through, turning once. Remove and set aside. Reduce heat to medium, add remaining 1 tsp oil and shallots. Sauté until shallots are tender, about 5 minutes. Add tomato, wine, saffron and simmer, reducing slightly.
Select 2 nice scallops for garnish and set aside. If using sea scallops cut the remainder in half or fourths, depending on size. Add crème fraiche and scallops to skillet and heat through.
Remove from heat, cover and keep warm until needed for risotto.
To serve: Divide risotto between 2 plates or soup plates, top with reserved scallops and serve.
Fresh spinach cooks quickly, with a bit of stock to keep it moist. It's topped with a seasoned mix of bread crumbs and shredded cheese for a quick, healthy side dish.
8oz (250gr) fresh spinach
1/2 cup (4oz, 120ml) chicken stock
1/3 cup (1.5oz, 45gr) shredded cheese
1/4 cup dry bread crumbs
1 tsp thyme
2 tsp olive oil
Remove thick stems from spinach and roughly chop: pile the leaves up and cut through 2 or 3 times. Put spinach in oiled baking dish just large enough to hold it. I used my 8 X 11 inch (20 X 27.5cm) oval ceramic dish. Heat stock and pour stock over spinach. Mix bread crumbs, thyme and cheese and sprinkle over spinach. Cover with foil and bake at 375F (190C) for 30 minutes. Uncover for last few minutes to brown top. Serve from baking dish.
Note: I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped wilt it so that it wasn't higher than the sides of the baking dish. As it bakes, it collapses, and the gratin topping comes together.
Cooking Schedule: 45 minutes for menu |
Add wine to rice, stir |
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