Saffron Risotto

Saffron risotto with grilled Hervey Bay scallops.


1 portion is about 80 gr of raw rice

320g carnaroli risotto rice

60g butter

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.