Saffron Risotto with Scallops

1.

Heat the chicken broth in a saucepan over medium heat and keep it warm but not boiling, add the saffron threads to infuse.

2.

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook until translucent.

3.

Add the Arborio rice to the pan and cook, stirring constantly, until the edges become translucent, about three minutes.

4.

Pour in the white wine and cook, stirring constantly, until it is mostly absorbed by the rice.

5.

Begin adding the warm chicken broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.

6.

Once the rice is creamy and cooked through, stir in the Parmesan cheese and season with salt and pepper to taste.

7.

In a separate pan, heat the remaining olive oil and butter over high heat. Season the scallops with salt and pepper.

8.

Add the scallops to the hot pan and sear for two minutes on each side, until a golden crust forms.

9.

Divide the risotto among serving plates and place three scallops on top of each plate.

10.

Garnish with chopped parsley before serving.