Best Saffron Risotto With Scallops Recipes

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

SAFFRON RISOTTO WITH SCALLOPS

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

SAFFRON RISOTTO WITH SCALLOPS

Steps:

• 1. Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated. 2. Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it. 3. When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently. 4. Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock. 5. Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

SAFFRON RISOTTO

Steps:

• Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

SAFFRON RISOTTO

Steps:

• Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
• Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

RISOTTO ALLA MILANESE WITH SCALLOPS SEARED IN BROWN BUTTER

Steps:

• Put the stock into a saucepan, set over medium heat and when it is hot, reduce the heat to very low. Put the saffron into a small bowl, ladle a few tablespoons of stock over it and set aside. Put the butter and olive oil into a medium-sized pan, set over medium heat and when the butter is melted, add the shallot and saute until it is soft and fragrant, about 7 minutes. Add the prosciutto and saute 2 minutes more. Season with salt and pepper, add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes. Add the stock 1/2 cup at a time, stirring after each addition until the liquid is nearly absorbed. Continue to add stock and stir until the rice is almost tender, about 16-20 minutes. At this point, remove the risotto from the heat, cover and keep warm. Brush a cast-iron pan very lightly with a little of the clarified butter, set it over high heat and when the pan is very hot, add the scallops, being sure not to crowd them. Saute for 90 seconds, season with salt and pepper, turn, saute for 90 seconds more, season with salt and pepper and transfer to a warm plate. Cover to keep warm. Working very quickly, pour the remaining clarified butter in the cast-iron pan. Return the risotto to the heat and stir in the saffron, remaining broth and cheese. Taste and correct for salt and pepper. Divide risotto among individual warmed soup plates and top each portion with scallops. At this point, the clarified butter should have started to turn golden brown and take on a smoky, nutty aroma. Spoon a little of the butter over each portion, sprinkle with parsley or chives and serve.