Saffron Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Saffron Broth

   In a pot, heat the chicken broth and add saffron threads. Let it simmer gently while you prepare the risotto.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add shallots and garlic, cooking until translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet. Stir for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it has mostly evaporated.

5. 5

   Add Broth Gradually

   Begin adding the saffron-infused broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.

6. 6

   Finish the Risotto

   Once the rice is creamy and al dente, stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Cook the Seafood

   In a separate skillet, heat a little olive oil over medium-high heat. Season shrimp and scallops with lemon pepper seasoning. Cook shrimp for about 2-3 minutes per side and scallops for 2-3 minutes until golden brown.

8. 8

   Serve

   Plate the risotto, top with the lemon pepper shrimp and scallops, and garnish with fresh parsley and lemon wedges.