Saffron Risotto With Scallops
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon unsalted butter
- 1medium-size onion, chopped
- 1½cups Italian arborio rice for risotto
- ½cup dry white wine
- ½teaspoon saffron
- 4½cups hot well-seasoned fish stock (approximately)
- 1pound Peconic or Nantucket Bay scallops
- Salt and hot red pepper flakes to taste
Nutritional analysis per serving (6 servings)
300 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 17 grams protein; 792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 2
Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Using home made fish stock lifts this dish from good to excellent. Fish heads, shrimp shells, carrot, onion, celery, bay leaf, pepper corns - about 15 minutes.
OMG! I wanted a simple Risotto recipe for dinner, and this one seemed too simple to have unanimous 5-starts by so many. It deserves the rating! Now, I deviated a bit... I could not find fish stock, so I used chicken broth, and put shrimp peels in the broth to get the seafood flavor. I then added the shrimp that were peeled into the recipe (3/4 lb scallops, and 1/2 lb shrimp). It was DELICIOUS! The saffron makes it! Add enough salt.
I added "au dente" cooked petite peas to this dish at the same time as the scallops. I got rave reviews for the dish.
I used a combination of chicken stock and clam juice, and added par cooked asparagus cut into 1” pieces with the scallops. Excellent recipe.
To add to other comments, the saffron always makes a good risotto, great. It’s a must even when using red wine. I ALWAYS use saffron. Tonight’s risotto is with scallops harvested the first week of October from Nantucket, about 2 miles from our house. Frozen since then, but they still retain all of their flavor. Had some shrimp tails and the scallop shells along with carrots and celery, all home grown, you could say this is a very local risotto. Except for the butter and saffron.
This is a recipe we come back to time and time again - and it's always as good as we remember! Delicious and satisfying far beyond the simplicity of the recipe.