Saffron risotto with grilled Hervey Bay scallops.
1 portion is about 80 gr of raw rice
320g carnaroli risotto rice
40g grated parmesan
2tbsp saffron threads
1tsp finely chopped shallots
1 garlic finelyclove in its jacket
100ml white wine dry - pinot grigio
3L very light chicken stock
16 pieces Hervey Bay raw scallops
Over a medium heat, sweat the shallots and garlic in butter until soft. Add the rice and allow to toast gently. Stir & add white wine and saffron, reduce, then add the hot stock to cover the rice. Stir occasionally add more hot stock when required.
Check rice & add stock as required, adding less stock as the rice becomes cooked about 15 minutes to be ready. When the rice is cooked, i.e. holding its shape & each grain has good body but not crunchy remove from the heat & mount with 2 tablespoons of butter, parmesan cheese & olive oil.
Sear the scallops in a hot pan, season and cook both sides.
The rice must be creamy & smooth. Serve in a bowl plate, place the scallops on top and garnish with baby herbs and extra virgin olive oil.