Luxurious Saffron Risotto with Seared Sc

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Hello everyone, and welcome to my page - a_blogger_with_taste! Today, I’ve got something truly unique and luxurious for you: Saffron Risotto with Seared Scallops. This dish is a beautiful blend of creamy, rich flavors with a touch of elegance, perfect for a special occasion or when you want to impress. Let’s get cooking!

Ingredients:

1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken or vegetable broth, heated
1/4 teaspoon saffron threads
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1 tablespoon olive oil
8 large sea scallops
Salt and pepper to taste
Fresh parsley for garnish
Instructions:

Prepare the Risotto: In a small bowl, steep the saffron threads in 1/4 cup of the warm broth. Set aside.

Cook the Onion and Garlic: In a large pan, heat 1 tablespoon of butter and the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.

Add the Rice: Stir in the Arborio rice, coating it in the oil, and cook for 2-3 minutes until slightly toasted.

Deglaze with Wine: Pour in the white wine, stirring constantly until it’s fully absorbed.

Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. After about 15 minutes, add the saffron-infused broth. Continue this process until the rice is creamy and al dente, about 20-25 minutes in total.

Finish the Risotto: Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Sear the Scallops: While the risotto is finishing, heat a separate skillet over medium-high heat. Season the scallops with salt and pepper. Add a small amount of oil to the skillet and sear the scallops for about 2-3 minutes per side, until golden brown and just cooked through.

Serve: Plate the risotto, top with seared scallops, and garnish with fresh parsley. Serve immediately.

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