California Central Coast Recipes
Saffron Scallop Risotto
Saffron Scallop Risotto is a delicious dish. But I hadn't made this for a few years--and tastes change, so I was anxious to learn if I still liked it as much as I remembered. Nowadays, it's much easier to find Bay Scallops in the grocery-store. I was pleasantly surprised to learn that Albertsons carries a frozen line of Bay scallops in four-ounce packages for one dollar --and they're good!
Using canned Swansons vegetable broth, you make the risotto with a little butter, chopped white onion, the vegetable broth with saffron mixed in, white wine, salt and pepper and then add in the thawed Bay Scallops, carefully toss then add in a little Italian parsley. It's absolutely delicious, one of the easiest risottos to make and worthy of your most sophisticated guest! With a nice salad and a nice wine to accompany it, you've got a spectacular meal--and so eye-appealing as well! One of the best things about this dish is that you can have the ingredients on hand most of the time--as long as you have the scallops in your freezer.
For tips on how to make risotto, please see my article Risotto - Rice Italian Style!
Preparation time: 15 minutesCooking time: 25 minutes
3 to 4 Tablespoons Unsalted butter
1 medium White onion , peeled and chopped
6 to 8 cups Vegetable broth , heated to hot
1/4 teaspoons Saffron
2 cups Risotto
1/2 cups White wine
1-1/4 pound Bay Scallops , if frozen thawed
Salt to taste
Black pepper to taste
1/2 cup Italian parsley , chopped
1 Heat the Vegetable broth in a large saucepan over medium-high heat. When hot, ladle out a cup of hot broth and add to a side dish that has the saffron in and stir to dissolve. Set dish aside to later. Turn down the heat on the saucepan full of broth but maintain heat-level.
2 Heat the butter in a heavy-bottomed stockpot. Add in the white onion and saute over medium-low heat until softened and translucent.
3 Add in the risotto and cook until rice is very white. Stir in the wine and reduce the wine until almost all is evaporated.
4 After the wine is reduced, add in a cup of broth and stir well to disburse evenly throughout rice. Stirring constantly, let rice absorb liquid. When rice is getting dry, stir in the broth WITH the Saffron. Let the rice absorb that while stirring.
5 Continue to add broth, one-two ladles at a time, then stir and let rice absorb it. From the time you added the saffron-broth, the rice should continue to cook for 15- 18 minutes at a steady low-simmer.
6 Add in the thawed scallops and add in a little more broth stirring carefully.
7 Taste and if the rice is tender, add in the salt and pepper to taste. Then add in the parsley and correct seasoning to personal taste.
8 Serve immediately on dinner plates., garnishing with a leaf or two of Italian parsley on top of each mound of rice.
Serve this wonderful dish with a nice dry white wine such as a Viognier.