Scallop risotto recipe

1. Put the saffron in a small bowl with 3 tbsp hot stock; set aside for 20 mins.

2. Meanwhile, rinse the scallops briefly under cold water, then drain and pat dry with kitchen paper.

3. Melt 20g butter in a large saucepan over a low-medium heat and fry the shallots for 6 mins until softened but not browned. Add the rice and cook for 3-4 mins, stirring frequently, until the grains turn translucent around the edges.

4. Pour in the wine and bubble for 2 mins to evaporate. Add the saffron and its liquid and 2 ladles of stock. Cook until the liquid has been absorbed, stirring frequently – when you can draw a clean line through the rice with the spoon, add another 2 ladles of stock. Repeat for about 20 mins until the rice is just cooked but still a little al dente in the centre.

5. Stir in most of the parsley, season to taste and add any remaining stock. Cook for 3-4 mins further until the rice is creamy and tender but just firm to the bite.

6. Meanwhile, melt 40g butter in a large frying pan over a medium heat. When the butter has stopped foaming, add the scallops in a single layer and cook for 1-2 mins, without moving, until lightly browned on one side. Shake the pan and cook for 1-2 mins more until the scallops are lightly browned and cooked through. Remove from the heat and season.

7. Gently stir the remaining 20g butter, two-thirds of the scallops and any scallop juices into the rice. Cover the pan and set aside for 4 mins to rest.

8. Stir again, then spoon into bowls and top with the remaining scallops and parsley to serve.

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