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6 servings (serving size: about 1 cup risotto and 1/2 teaspoon cheese)

How to Make It

Step 1

Place 1/2 cup chicken broth and saffron threads in a small microwave-safe bowl; microwave at HIGH 1 minute. Remove from microwave; set aside.

Step 2

Place oil in a large glass microwave-safe bowl, and microwave at HIGH 1 minute. Add mushrooms, onion, and garlic; stir well. Cover with plastic wrap, and vent; microwave at HIGH 1 minute.

Step 3

Stir in rice. Cover and microwave at HIGH 4 minutes. Strain saffron mixture; discard threads. Stir in saffron broth, remaining 4 1/2 cups chicken broth, wine, and peppers; microwave, uncovered, at HIGH 16 minutes, stirring after 9 minutes.

Step 4

Stir in tomato, shrimp, and scallops; microwave, uncovered, at HIGH 2 minutes or until shrimp turn pink and scallops are done. Stir in parsley and butter. Let stand 5 minutes. Spoon into individual bowls; sprinkle with cheese.

Step 5

In Milan, saffron is added to risotto to create risotto Milanese (rih-SAW-toh mee-lah-Nay-zay), which is typically served as a side to osso buco.

Step 6

Quick Tips: To keep preparation time to a minimum, check out these tips from our Test Kitchens.

Step 7

Purchase prechopped onion and tomato, preminced garlic, and presliced mushrooms in the produce department of large supermarkets.

Step 8

Look for peeled and deveined shrimp in the seafood department. As a rule of thumb, 1 pound of shrimp in the shell equals 3/4 pound of peeled, deveined shrimp. For the half pound of shrimp in the shell called for in this recipe, you'll need about 6 1/2 ounces of peeled, deveined shrimp.

Step 9

Place the parsley in a glass measuring cup, and chop quickly with kitchen shears.

Oxmoor House Healthy Eating Collection

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