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.
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 grated Parmesan
Small bunch parsley finely chopped
1 lemon zested and wedged
Salt and pepper
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.