SCALLOP SAFFRON RISOTTO
PREPARATION: 10min ~ COOK: 20min ~ READY IN: 35min
MARIA ISLAND WALK
1 tbsp cooking oil
1/2 onion, diced
2 cloves of garlic, crushed
1 cup arborio rice
2 cups vegetable stock, warmed and infused with 1tsp saffron
2 cups white wine
4 sticks asparagus, roughly chopped
1⁄2 cup zucchini, roughly chopped
Salt and pepper to season
1 tbsp butter
1 bunch chives
1 bunch parsley
Juice of 1 lemon
- In a hot pan heat oil and sauté onions until translucent. Add garlic and then the rice and cook for approximately 2 minutes or until toasted. Add half of the stock, 1 ladle at a time, simmering and stirring until the liquid is absorbed before adding another. Then add the wine slowly so that the rice can absorb all of the moisture. Continue simmering on low heat and stirring constantly for 10-15 minutes, adding the rest of the stock slowly to prevent the pan from drying up completely as the rice cooks.
- Add the asparagus and zucchini to the risotto mixture and cook until tender. Season risotto with salt and pepper.
- In a hot pan add butter and cook the scallops for 90 seconds on each side. Add them to the risotto.
- To plate, top with chopped herbs and a squeeze of lemon juice.