Saffron Risotto With Scallops

I make risotto using a recipe in Barbara Kafka's "Microwave Gourmet". You just microwave the butter to melt (Kafka's recipe adds equal part olive oil), then add the Arborio rice, saffron (2 tsp), onion, and garlic and microwave for 2-4 minutes. Add the wine and broth at room temperature, and microwave for 6 minutes, stir and microwave for another 4 minutes. Then stir in scallops (I used frozen scallops from Whole Foods) and microwave 2 minutes. Stir and if necessary, microwave 2 minutes more.

1/4/24 Have to give this five stars because Miguel made this and served with roasted broccolini. Deeeelish.

My husband and I loved this recipe. We also added the petite peas. It gave an added sweetness which was wonderful.

Nice! Used one pound sea scallops cut into quarters and veggie stock, and this was still great. Saffron is key here.

Halved, but otherwise followed the recipe (did need to add a little additional vegetable broth along with the seafood stock I bought, cuz we ran out). So. Good. Creamy, flavorful, easy, and - dare I say, healthy? I mean, 1/2 tbsp fat TOTAL for a delicious meal for two people? I could see adding herbs (tarragon? parsley? we didn't any have on hand) or lemon... but honestly, it was SO good as is. Thank you, Florence!

Greetings from beautiful Tasmania. I used chicken stock instead of fish stock, added more butter and frozen baby peas just after the (fresh Tasmanian) scallops. Delicious. Thanks for the recipe. I hope my saffron produces a lot this year.

This is such a delicious meal, especially with fresh saffron. I pay more for it and it is shipped from Italy, but oh, how delicious! This meal is also really good if you have had dental surgery and must watch the foods you eat. The risotto can be cooked to a soft consistency and the scallops melt in your mouth with such a wonderful flavor. What a delight after jello, yogurt and canned soup!

Perfect! Because it's spring, I omitted the saffron and substituted about 1/2 cup, mixed, of dill and parsley--would have used tarragon if I'd had it. Also, used sea scallps, halved lengthwise and then the halves quartered.

Used the NYT shrimp stock recipe but also used lobster shells (shrimp and lobster shells saved in the freezer from holiday dinners.) Also used sea scallops roughly chopped to bay scallop size. Expected to use more broth than the recipe called for, but the scallops do add a bit of liquid. Great recipe!

Intrigued by the flavors, but didn’t have fish stock. Used fish sauce w water, added peas. Came out bland. Did a couple jots of lemon juice and that improved it-gave it depth.

I substituted sea scallops since bay scallops are getting too scarce, and added raw shrimp as well. Sautéed some spinach and served on top for added color. Delicious!

My dear husband was late to dinner. Not a good night to make risotto but it kept nicely on the stove at a low heat. And yes, the saffron makes it. I also used chicken stock. It was incredibly rich and creamy.

OMG! I wanted a simple Risotto recipe for dinner, and this one seemed too simple to have unanimous 5-starts by so many. It deserves the rating! Now, I deviated a bit... I could not find fish stock, so I used chicken broth, and put shrimp peels in the broth to get the seafood flavor. I then added the shrimp that were peeled into the recipe (3/4 lb scallops, and 1/2 lb shrimp). It was DELICIOUS! The saffron makes it! Add enough salt.

I added "au dente" cooked petite peas to this dish at the same time as the scallops. I got rave reviews for the dish.

Using home made fish stock lifts this dish from good to excellent. Fish heads, shrimp shells, carrot, onion, celery, bay leaf, pepper corns - about 15 minutes.