Scallop and Saffron Risotto

Total time: 30 minutes
     The 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.

 Ingredients:

• 2/3 cup ( 4.2oz, 120gr) 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:
• 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

 Instructions:

• 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:
• 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.