SAFFRON RISOTTO WITH SCALLOPS
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mthabiseni Magongo
[email protected]I can't wait to make this dish again!
Stephen Sorlie
[email protected]This dish is a great way to impress your guests.
Victor Van vic
[email protected]I would definitely recommend this dish to others.
Kapiri Hermas
[email protected]This is the best risotto I've ever had!
Eric Trickett
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish.
RDX GAMER YT
[email protected]This dish was a bit too complicated for me, but it turned out great in the end.
Colton Thomas
[email protected]The risotto was a little bland, but the scallops were great.
Malik Ashraf
[email protected]This risotto was a bit too rich for my taste, but the scallops were cooked perfectly.
Haulah Fatie
[email protected]I made this for a dinner party and everyone loved it. The risotto was so creamy and delicious, and the scallops were cooked perfectly.
Karson Birch
[email protected]This dish was easy to make and turned out great! The risotto was creamy and flavorful, and the scallops were tender and juicy.
Chand King
[email protected]I've made this risotto a few times now, and it's always a hit. The saffron gives it a beautiful color and flavor, and the scallops are always cooked perfectly.
JAK Tofan05
[email protected]This saffron risotto with scallops was an absolute delight! The flavors were perfectly balanced, and the scallops were cooked to perfection. I will definitely be making this dish again.