Saffron Risotto With Scallops
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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.
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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.
I added "au dente" cooked petite peas to this dish at the same time as the scallops. I got rave reviews for the dish.
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.
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.
I made this dish exactly as called for except for the fish stock. I had to use chicken stock instead. Some parmesan on top or addition of peas would add some vibrance to this dish. It was warm and cozy, if a bit one-note. Maybe the fish stock would’ve added a little something else!
I make risotto using a recipe in Barbara Kafka's "Microwave Gourmet". You just microwave the butter to melt (Kafka's recipe adds equal part olive oil), then add the Arborio rice, saffron (2 tsp), onion, and garlic and microwave for 2-4 minutes. Add the wine and broth at room temperature, and microwave for 6 minutes, stir and microwave for another 4 minutes. Then stir in scallops (I used frozen scallops from Whole Foods) and microwave 2 minutes. Stir and if necessary, microwave 2 minutes more.
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