Saffron Risotto with Scallops



  • 5 cups water
  • 1 cup arborio rice
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon pistachio honey
  •  pinch of saffron
  • 1 lb. of scallops
  • 2 tablespoon unsalted butter
  • 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)


Bring water to a boil in a medium pot. Add saffron, honey, garlic powder, onion powder, cayenne pepper, salt and pepper.  Remove 2 ladles  of liquid (you will add back).  Add rice and bring to a simmer, add scallops.  Add 1 ladleful of liquid to the pot and continue to add the next ladleful when the liquid is absorbed.  Cook until rice is al dente.. Add butter and turn off the heat.  Stir in grated cheese. Cover and let sit 2 minutes. 

a presto,


ps – If you are unable to find pistachio honey, you can substitute with your favorite honey.  The pistachio honey and the saffron were gifts from the region of L’Aquila, Abruzzo. 

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