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.

Risotto Allo Zafferano Milanese Con Capesante (milanese Saffron Risotto With Scallops)

Ingredients

  • Arborio rice
  • Chicken or vegetable broth
  • Saffron threads
  • Butter
  • Onion
  • White wine
  • Parmesan cheese
  • Scallops
  • Olive oil
  • Salt and pepper

Instructions

  1. Infuse the saffron in warm broth.
  2. Sauté onions in butter, then add the rice and cook until translucent.
  3. Deglaze with white wine and gradually add the saffron-infused broth.
  4. Stir in Parmesan cheese and season with salt and pepper.
  5. 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