Creamy Saffron Risotto with Seared Scallops

     Making risotto is a bit of a challenge for the novice cook. I believe it all boils down to patience and following the recipe to the letter. Just put a spin on it when you have already mastered the technique.

     I'm always reminded of what Wolfgang Puck once said, "Risotto must be cooked just so. Make it too runny and it's a pudding. Make it dry and it's rice pilaf."

Saffron Risotto

Serves 2

Ingredients
1 cup arborio rice

1 tablespoon olive oil

1 garlic clove, crushed

1 medium white onion, finely chopped

pinch of saffron threads

1/4 cup white wine

2 cups chicken stock

2 tablespoons Parmesan cheese, grated

salt and pepper to taste

Instructions
1. In a saucepan, place stock and bring to a boil. Let simmer until ready to use.
2. Heat olive oil and saute garlic and onion.
3. Add arborio rice and saffron threads.
4. Stir so that every grain is coated in oil.
5. Add the white wine and let rice absorb all the liquid.
6. Add the stock a ladle at a time while stirring rice.
7. Keep adding stock till all of it is used up and the rice is cooked with a little bite.
8. Stir in the Parmesan cheese.
9. Season with salt and pepper.
10. Transfer the risotto to a serving plate and top with the seared scallops.
11. Serve with the steamed asparagus.

Seared Scallops

Ingredients
6 pcs Pacific scallops

1 tablespoon butter

2 teaspoons olive oil

1 garlic clove

salt and pepper to taste

Instructions
1. Heat the butter and olive in a heavy skillet.
2. Saute garlic till fragrant.
3. Add scallops. Sear. (Don't touch for a full 2 minutes before turning)
4. Season to taste.

For a touch of green, serve with a bunch of steamed asparagus spears or broccoli florets

Photo courtesy of Mommy Cafe.