Saffron Scallop Risotto with Parmesan and White Wine

How to Make Saffron Scallop Risotto with Parmesan and White Wine

1. 1

   Step 1: Warm and infuse the stock with saffron

   In a medium saucepan, bring the stock to a gentle simmer. Remove from heat, add the saffron threads and let them steep for at least 5 minutes so the liquid turns fragrant and slightly golden; keep the stock warm over the lowest heat while you prepare the rest.

   For this step

   • 4 cupsLow-sodium seafood or chicken stock
   • 1 pinchSaffron threads
   
2. 2

   Step 2: Sear the scallops

   Pat scallops very dry and season lightly with salt and pepper. Heat a large heavy skillet over high heat, add the olive oil until shimmering, and sear scallops 1½–2 minutes per side until a deep golden crust forms; transfer to a plate and tent loosely to rest.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 10 ozSea scallops (dry-packed)
   
3. 3

   Step 3: Sauté aromatics and toast the rice

   Reduce heat to medium and melt 1 tablespoon of the butter in the skillet (or use a separate wide saucepan). Add the minced shallot and cook until translucent, about 2 minutes, then add the Arborio rice and stir to coat and toast the grains 1–2 minutes until edges look translucent.

   For this step

   • 1 pieceShallot, finely minced
   • 1 cupArborio rice
   
4. 4

   Step 4: Deglaze with white wine

   Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice. Scrape any browned bits from the bottom of the pan to incorporate flavor before you begin adding the warm saffron stock.

   For this step

   • 1/2 cupDry white wine
   
5. 5

   Step 5: Ladle in saffron-infused stock and finish the risotto

   Add the warm saffron stock one ladle (about ½ cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for about 18–22 minutes, until the rice is al dente and the texture is creamy but not soupy; you may not need all the stock.
   
6. 6

   Step 6: Finish with butter, Parmesan and serve with scallops

   Remove the risotto from the heat and stir in the remaining 1 tablespoon butter and the grated Parmesan until glossy; season to taste. Spoon risotto into warmed plates, top with seared scallops, and garnish with a little extra cracked black pepper; serve immediately.

   For this step

   • 1/2 cupGrated Parmesan cheese
   

1. In a medium saucepan, bring the stock to a gentle simmer. Remove from heat, add the saffron threads and let them steep for at least 5 minutes so the liquid turns fragrant and slightly golden; keep the stock warm over the lowest heat while you prepare the rest.
2. Pat scallops very dry and season lightly with salt and pepper. Heat a large heavy skillet over high heat, add the olive oil until shimmering, and sear scallops 1½–2 minutes per side until a deep golden crust forms; transfer to a plate and tent loosely to rest.
3. Reduce heat to medium and melt 1 tablespoon of the butter in the skillet (or use a separate wide saucepan). Add the minced shallot and cook until translucent, about 2 minutes, then add the Arborio rice and stir to coat and toast the grains 1–2 minutes until edges look translucent.
4. Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice. Scrape any browned bits from the bottom of the pan to incorporate flavor before you begin adding the warm saffron stock.
5. Add the warm saffron stock one ladle (about ½ cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for about 18–22 minutes, until the rice is al dente and the texture is creamy but not soupy; you may not need all the stock.
6. Remove the risotto from the heat and stir in the remaining 1 tablespoon butter and the grated Parmesan until glossy; season to taste. Spoon risotto into warmed plates, top with seared scallops, and garnish with a little extra cracked black pepper; serve immediately.