Baked Tomatoes and Chevre
Scallop and Saffron Risotto
Simple Fresh Spinach Gratin
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.