Risotto with Scallops

Prepare your broth by heating 500 ml of water with a chicken stock cube. Keep it warm over low heat throughout the recipe.

In a large frying pan, melt the butter and add the finely chopped onions. Fry until translucent.

Add the minced garlic and cook for another 1 minute.

Add the Arborio rice and cook for a few minutes until it becomes slightly translucent.

Add the white wine and let it evaporate.

Gradually add the hot broth, a ladleful at a time, stirring constantly. Wait until the liquid is almost completely absorbed before adding more.

After about 18 minutes, when the rice is al dente, stir in the crème fraîche and grated parmesan for a creamy risotto.

In a separate pan, cook the scallops in a little butter over high heat, about 1-2 minutes on each side, until golden brown.

Serve the risotto hot, garnished with the scallops.