Risotto Allo Zafferano Milanese Con Capesante (milanese Saffron Risotto With Scallops)
This creamy and luxurious risotto is a classic dish from Lombard cuisine, featuring the delicate flavors of saffron and tender scallops.
Ingredients
- Arborio rice
- Chicken or vegetable broth
- Saffron threads
- Butter
- Onion
- White wine
- Parmesan cheese
- Scallops
- Olive oil
- Salt and pepper
Instructions
- Infuse the saffron in warm broth.
- Sauté onions in butter, then add the rice and cook until translucent.
- Deglaze with white wine and gradually add the saffron-infused broth.
- Stir in Parmesan cheese and season with salt and pepper.
- Sear the scallops in olive oil and serve on top of the risotto.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 55g
- Protein
- 18g
- Fat
- 15g
Supplies
Saucepan Saute pan Wooden spoon Grater
Tools
Chef's knife Cutting board Measuring cups and spoons
Serving suggestions
Garnish with additional saffron threads and fresh parsley. Serve with a crisp white wine.
Tips & tricks
For a dairy-free option, omit the Parmesan cheese and use olive oil instead of butter.
Cost
$25