Scallop and Saffron Risotto Recipe

Ingredients

• 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/3 cup (3oz, 90ml) dry, white wine
• 2 1/4 cups (18oz, 550ml) fish, seafood or chicken stock
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
• 8oz (240gr) scallops
• 2 shallots
• 1 medium tomato, peeled
• 1/3 cup (3oz, 90gr) dry, white wine
• 1/2 tsp saffron, crushed use 1/4 tsp if powdered
• 1/3 cup (3oz, 90gr) crème fraiche
• 3 tsp olive oil
View Full Recipe at Thyme for Cooking, the Blog