Saffron Risotto with Scallops

Ingredients

• 300 g short-grain rice
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 l meat broth (from a jar)
• 1 packet saffron threads
• 80 g grated Parmesan cheese
• 40 g Butter
• Salt
• black pepper (freshly ground)
• 12 scallops (with shell)
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 2 tbsp bacon cubes

Instructions

1. 1.

   Peel and finely chop the onion. Heat butter and olive oil, sauté the onion until translucent, then add the rice. Stir to toast and gradually pour in the hot broth while stirring continuously. Add saffron, salt, and pepper, and cook for about 20 minutes. Stir in half of the Parmesan and the butter, plate in a bowl, and sprinkle the remaining cheese on top.

2. 2.

   Wash scallops under running water and cut along the shell edge with a short knife to split the hinge. Lift the lid, loosen the meat with the knife. Remove white flesh and orange roe (corail) from the gray edges. Rinse the flesh thoroughly several times.

3. 3.

   Drizzle scallops with lemon juice and lightly season with salt and pepper.

4. 4.

   Pan-fry bacon in hot clarified butter until crisp, then remove. Cook scallops in the same pan for 1-2 minutes per side.

5. 5.

   Arrange scallops and risotto on plates and sprinkle with bacon.

6. 6.