Australian Women's Weekly
Ingredients
Method
1.In a pan, boil stock, water and saffron; reduce to simmer, cover
2.Combine mint, chives, parsley and rind in a small bowl.
3.In a large pan, heat half the olive oil; add the onion and garlic, cook, stirring, without browning until onion is soft.
4.Add rice to the pan, stir for about 1 minute or until rice is well-coated. Add wine to the pan, bring to the boil; simmer, uncovered, until most of the wine is evaporated.
5.Stir in 1/2 cup (125 millilitres) of hot stock; cook, stirring, over a medium heat until the liquid is absorbed. Continue adding the stock in 1/2 cup batches, stirring until absorbed after each addition. Cooking time should be about 25 minutes or until rice is just tender. Stir in the butter. Season to taste with the salt and pepper.
6.Heat the remaining oil in a medium frying pan, cook scallops 1 minute on each side or until browned.
7.Top risotto with scallops, sprinkle with herb mixture; drizzle with a little extra oil.
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