Saffron and Lemon Risotto with Scallops

A couple of weeks ago my dad treated us all to this fancy meal found in this cookbook my mom had given me. It was seriously so good! It had so much flavor and the risotto had a really good creamy texture and such a pretty color from the saffron. Risotto can be a little time consuming, but the key is to add the liquid just a little at a time and let it slowly absorb it. He served it with a Fresh Arugula Salad topped with a little parmesan cheese and fresh lemon juice. Oh and the table setting he and my mom came up with wasn't too bad either;) Great job, Dad!

(serves 4)

Ingredients:

5 cups simmering vegetable stock

16 scallops

juice of 1 lemon, plus extra for seasoning

1 Tbsp. olive oil, plus extra for brushing

3 Tbsp. butter

1 small onion, finely chopped

1 1/2 cups risotto rice

1 tsp. crumbled saffron threads

2 Tbsp. vegetable oil

1 cup freshly grated parmesan cheese
salt and pepper

1 lemon, cut into wedges

2 tsp. grated lemon zest, to garnish

Directions:
Place the scallops in a nonmetallic bowl and mix with the lemon juice. Cover the bowl with plastic wrap and let chill in the refrigerator for 15 minutes.

Heat the oil with 2 Tbsp. of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring, for 5 minutes, or until soft and starting to turn golden. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Dissolve the saffron in 4 Tbsp. of the hot stock and add to the rice.

Gradually add the remaining stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.

When the risotto is nearly cooked, preheat a pan over high heat. Brush the scallops with oil and for 3-4 minutes on each side, depending on their thickness. Be careful not to overcook them or they will be rubbery.

Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the parmesan cheese until it melts. Season with lemon juice, adding just 1 tsp. at a time and tasting as you go.

Place risotto in serving dish and arrange scallops on top. Top with parmesan curls and lemon zest.