Saffron Risotto with Sea Scallops

Ready in 1 hour

Top-ranked recipe named "Saffron Risotto with Sea Scallops"

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Try this Saffron Risotto with Sea Scallops recipe, or contribute your own. "Shellfish" and "Main dishes" are two tags used to describe Saffron Risotto with Sea Scallops.


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1 tb fresh ginger; Finely diced
1/3 c Dry white wine
3 c Vegetable broth; hot
Salt and pepper
1 1/2 c Arborio rice
1/2 c Onion; diced
1/2 ts Saffron threads
3/4 lb Sea scallops
2 tb Unsalted butter

Original recipe makes 4



1. Melt butter in a large saucepan; add onion and ginger and saute over medium heat until onion is translucent. Add rice and stir to coat with butter. Add wine, increase heat, and cook, stirring, until it is almost absorbed. 2. Begin adding broth, about 1/2 cup at a time, letting the rice absorb almost all before making another addition. This process will take about 15 minutes. Steep the saffron in some of the broth in a small cup and add it when making one of the broth additions. 3. The rice should have a creamy consistency with a noticable light crunch in the center of the kernel. Immediately after the last broth addition, add the scallops and cook for just a few moments (do not overcook them or they will toughen). Season to taste with salt and pepper and serve immediately. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf on Jul 19, 1997

Verified by stevemur
Calories Per Serving: 789 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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