Saffron risotto with scallops and agretti - Italian recipes by GialloZafferano
Saffron risotto with scallops and agretti is a seafood variation of this beloved first course, ideal for a spring menu! Here is the recipe.
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- Saffron risotto with scallops and agretti
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Cooking tools:
- Baking dish
- Plastic wrap
- Refrigerator
- Pot
- Chef's knife
- Skillet
- Colander
- Mixing bowl
- Saucepan
- Ladle
- Spoon
- Stove
- Plate
Ingredients
- Carnaroli rice 1.6 cups
- Scallops 8
- Friar's beard (agretti) 5.5 oz
- Saffron (2 sachets of 0.15 g each) 0.1 tsp
- Garlic 4 cloves
- Marjoram to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Butter cold 2 tbsp
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