Creamy Saffron Risotto With Seared Scallops

Instructions

1. In a small bowl, steep the saffron threads in the white wine for 10 minutes.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes.
3. Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 1-2 minutes until the rice becomes translucent around the edges.
4. Pour in the saffron-infused wine and cook, stirring constantly, until the wine is absorbed by the rice.
5. Gradually add the broth, 1/2 cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This process will take about 20 minutes.
6. While the risotto is cooking, pat the scallops dry with paper towels and season with salt and pepper.
7. In a separate skillet, heat the remaining olive oil over high heat. Sear the scallops for 2-3 minutes on each side until golden brown and slightly translucent in the center. Remove from the skillet and set aside.
8. Once the risotto is creamy and tender, remove it from the heat and stir in the Parmesan cheese, butter, minced garlic, and chopped parsley. Season with salt and pepper to taste.
9. To serve, divide the creamy saffron risotto among plates and top with the seared scallops. Garnish with additional parsley if desired.