In a saucepan, bring the chicken broth to a simmer and add the saffron threads. In a separate pan, heat 1 tablespoon of olive oil over medium heat, add the chopped shallots, and sauté until translucent.

Cook the Rice

Add the Arborio rice to the pan with shallots and stir for about 2 minutes until the rice is well-coated. Pour in the white wine and cook until absorbed.

Add Broth Gradually

Begin adding the saffron-infused chicken broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 18-20 minutes.

Finish the Risotto

Once the rice is creamy and tender, stir in the grated Parmesan cheese, butter, salt, and pepper. Set aside.

Cook Pancetta and Asparagus

Sauté Pancetta

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy.

Add Asparagus

Add the asparagus pieces to the skillet and sauté for about 3-4 minutes until they are tender but still crisp. Season with salt and pepper to taste.

Sear the Scallops

Prepare Scallops

Pat the scallops dry with paper towels and season with salt and black pepper.

Sear Scallops

In a separate skillet, heat 2 tablespoons of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and opaque.

Plate the Dish

Assemble the Dish

On each plate, spoon a generous portion of the saffron risotto, top with pancetta and asparagus, and place the seared scallops on top. Serve immediately.