Saffron Risotto with Scallops

Directions

1. 1

   Prepare the Broth: Coarsely chop the vegetables (tomato, carrot, and onion), cover with water, and simmer to make the broth. Once ready, reduce the heat to keep the broth warm.

2. 2

   Sauté the Shallot: Finely chop the shallot and lightly sauté in olive oil. Add Arborio rice and heat until the oil is fully absorbed. Pour in the wine and allow it to evaporate.

3. 3

   Infuse with Saffron: While the wine evaporates, dissolve saffron in a ladle of broth. Once the wine has mostly evaporated, add the saffron-infused broth to the rice.

4. 4

   Cook the Risotto: Stir constantly, gradually adding broth, until the rice reaches an al dente texture.

5. 5

   Finish the Risotto: Turn off the heat, stir in butter and Parmesan, and cover the pot to let the risotto rest.

6. 6

   Sear the Scallops: In a pan, melt butter, add lime juice, and sear the scallops for 1 minute on each side.

7. 7

   Serve: Plate the risotto, top with the seared scallops, and enjoy immediately!