Scallop risotto with saffron

Ingredients:
• 120 gr arborio rice (rice for risotto)
• 140 g clean scallops (without the orange part)
• 1 clove garlic
• 1 tomato
• 1 teaspoon full of saffron
• 1 cube knorr of seafood
• 480 ml of water
• 2 tablespoons cream
• some sprigs of chives (chive / butterfly)
• olive oil

Preparation:
Step 1
In a pot, bring the water and the broth to a boil. In another saucepan, heat the olive oil, add the rice and sauté a little (sauté) for 2 minutes. Then put the crushed garlic clove, the peeled tomato, skinless and cut into cubes. Finally, the saffron. Mix

Step 2
Now add some of the broth (it is the water from the first pot). Mix again and let over medium heat until the rice absorbs all the water.

Step 3
Add some broth again and cook again after stirring. Repeat this process until the broth is finished.

Step 4
Finally the cream. Mix well and set aside.

Step 5
In a frying pan with olive oil, brown the scallops. Add chopped chives, salt and pepper.

Step 6
On the serving plate, place the risotto and leave a hole in the center. Then add some cooked scallops and finish decorating with chives.