Risotto Capesante Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, warm the vegetable broth and add the saffron threads. Keep it on low heat to infuse the flavors.

2. 2

   Sauté the Aromatics

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.

4. 4

   Add Broth Gradually

   Begin adding the warm saffron-infused vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for about 15 minutes.

5. 5

   Add Peas and Finish Cooking

   When the rice is al dente, stir in the frozen peas and continue cooking for an additional 5 minutes until the peas are heated through and the rice is creamy.

6. 6

   Cook the Scallops

   In a separate skillet, heat the remaining olive oil and butter over high heat. Season the sea scallops with salt and black pepper, then sear them for about 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Combine Ingredients

   Once the risotto is creamy and cooked, remove from heat and stir in the grated Parmesan cheese. Serve the risotto in bowls, topped with seared scallops.