I’ve been dreaming about this risotto for weeks, since the start of scallop season. Saffron, leeks and scallops are such a perfect combination especially when hit with a good dose of fresh lemon. I added the leek and celery to up the vegetable in take without compromising on flavour.

Risotto is such a perfect comfort food and it’s easy to make it a more nutritiously sound choice by adding vegetables (in this case celery and leek), cooking it in extra virgin olive oil rather than butter and serving it with a salad or steamed veggies on the side.

This risotto is delicate and feels light to eat while still being the sort of starchy comfort food I can’t help but crave at this time of year. You could use any seafood on top of this scallop or leave it vegetarian. Prawns would also work really well cooked the same way.

If you’re worried about over cooking the scallops just test one after you’ve only cooked the second side for 1 minute. If it’s done turn the pan off. Testing your food and figuring it out by texture and taste is the best way to learn to cook and become more confident. So don’t be afraid to taste as you go and make your own judgements. Food is such a personal thing and this  show you discover how you like things best.

Making risotto is definitely something it’s best to learn to do by trial and error and feel. I love my risotto to be a little loose with some liquid left in there so it’s nice and saucy. I think it’s also important to remember that when you add the parmesan that left over sauce thickens up so if you have no liquid left in your pan when your finished cooking and then add the parmesan it will become stodgy. In my mind that’s not ideal! But if you love a stodgy risotto go ahead and do that as it’s so much a matter of personal choice when it comes to food.

Serves 4

Ingredients

2 Tbs extra virgin olive oil

1 litre chicken stock

1 scant tsp saffron threads

4 cups finely sliced leeks (cut into quarters lengthways and then finely slice)

2 cups finely chopped celery

3 cloves garlic, crushed

1.5 cups risotto rice

1 cup white wine

1 cup freshly grated parmesan

zest and juice of 1 lemon

2 Tbs finely chopped chives

300g scallops

Extra lemon, chives and parmesan for serving

Directions

PLace a large high sided fry pan on medium high heat and add the oil. In a separate pot bring the stock and saffron to a boil.

Once the oil is hot add the leeks, celery and garlic and sauté gently until softened, you do not want them to colour so keep the heat around medium. After 5 minutes or when softened, add the rice and stir to coat. Cook for 1 minute.

Add the white wine and cook until evaporated. Then add the stock a ladleful at a time stirring after each ladle and waiting for it to be absorbed by the rice before adding the next one. Continue to do this until you have one ladle left. Do not allow this ladle to fully absorb. The rice should be al dente at this point.

After adding the final ladle of stock, remove from the heat and stir through the 1/2 the lemon zest, parmesan and 1 Tbs of lemon juice, taste and season as required. Set aside to keep warm while you cook the scallops.

Put a little extra virgin olive oil in a medium fry pan on high heat. Once hot add the scallops, make sure they are not touching – cook in batches if you need to. Season with salt and pepper. Sear the scallops for 1 minute and 30 seconds on each side, 1 minute if they’re small. Turn off the heat and add the rest of the lemon to the pan. Pour the scallops into a bowl along with any pan juices, the remaining zest and add 1/2 the chives. Toss together.

Serve risotto with scallops on top, scatter with remaining chives and add extra parmesan to taste.

HH. x