risotto milanese with scallops

You can leave the scallops off if you don’t want them, but this combo of flavours is really good with or without. I get frozen scallops from the supermarket which are cheaper, and more convenient, but the scallops from the fish monger are super fab. The risotto is baked so it’s easy and you don’t have to stand over it, whilst entertaining.

Serves 4.


  • 1 large pinch saffron
  • 1 onion finely chopped
  • 400g risotto rice
  • 2 tablespoons of olive oil
  • 1 litre of hot, rich chicken, vegetable or fish stock
  • 30g butter
  • 30g grated Parmesan
  • small bunch parsley finely chopped
  • 1 lemon zested and wedged
  • salt and pepper

For the scallops

  • 200g frozen scallops (thawed)
  • 10 g butter
  • 1 tablespoon olive oil

Preheat the oven to 200°C.
Heat a large oven proof saucepan, which has a lid, over medium heat.
Add the oil and onion and cook until soft, about 4 mins.
Add the saffron, rice and stock, cover with the lid and bake for 30 minutes.
Stir in the butter, Parmesan, salt and pepper to taste.
Serve with a sprinkling of parsley, lemon zest and a lemon wedge.

For the scallops, sear the scallops in a hot pan with the olive oil and butter for 1½ minutes each side until golden. Arrange them on top of the risotto.
Serve straight away.

2 thoughts on “risotto milanese with scallops

  1. Hi there, , love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Scallops!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren’t time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

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