Saffron Risotto with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 377 mg | (38 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 608 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the risotto
- 300 grams short grain rice
- 1 onion
- 2 Tbsps butter
- 2 Tbsps olive oil
- 1 l jarred Beef broth
- 1 packet Saffron
- 80 grams grated Parmesan
- 40 grams butter
- salt
- freshly ground peppers
- For the scallops
- 12 Scallop (with shell)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 2 Tbsps Bacon
Preparation steps
For the risotto, peel the onion and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and saute onion until translucent. Add the rice and continue to saute. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Stir in the saffron. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in half the Parmesan and the butter. Keep warm.
Rinse the scallops under running water and drive a short knife into the shell along the edge. Remove lid, loosen the meat with the knife. Trim the White flesh and orange red roe (Corail) from the gray edges free. Rinse the meat.
Drizzle the scallops with lemon juice and season lightly with salt and pepper.
Heat the butter in a saute pan and saute the bacon until crisp. Remove the bacon from the pan. Saute the scallops for 1 to 2 minutes per side.
Arrange scallops and risotto on plates and sprinkle with bacon and remaining Parmesan cheese. Serve immediately.
