Saffron Scallop Risotto using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
41 min
Total time
47 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Average
Transport your taste buds to the Italian coast with this luxurious Saffron Scallop Risotto! Silky Arborio rice simmers in a fragrant saffron-infused broth, embracing sweet, succulent scallops. Each bite is a symphony of creamy texture and delicate flavor, elevated by a splash of white wine and a touch of indulgence. This risotto is more than just a meal; it's an experience.
Ingredients
- 1600 g Vegetable broth
- 1 Pinch(es) Saffron
- 300 g Scallop
- 2 Salts
- 2 Peppers
- 50 g Onion
- 40 g Butter
- 300 g Risotto special rice
- 100 g White wine
Steps
Broth Preparation
- Add 1000 g of vegetable broth in a saucepan.
- Add 1 pinch(es) of saffron in the saucepan.
- Warm up the saucepan over low heat.
Scallops Preparation
- Add 300 g of scallop in a bowl.
- Add 1 salt, 1 pepper in the bowl.
Risotto Cooking
- Cut in four, and add 50 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 20 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 300 g of risotto special rice in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1 in inverse.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed 1 in inverse. Filler cap open
- Add 200 g of vegetable broth, 1 salt, 1 pepper in the food processor bowl.
- Mix manual: 14:00min / 100°C / Speed 1 in inverse.
- Add 200 g of vegetable broth in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1 in inverse.
- Add 200 g of vegetable broth in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1 in inverse.
- Add 20 g of butter in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 2 in inverse.
Scallops Searing
- Pan fry in the fry pan with an oil base during 2min and each side.
Serving
- Serve Hot.
- Garnish with fresh rosemary and a wedge of lemons.
