1 clove garlic, finely chopped 1 tas. Tas. As. Carnarolli risotto rice, (*) – or the other kind – more more ehr or less, respectively – according to ach size.
Firmly grasp the scallops, which have been carefully washed and cleaned, with a kitchen towel in your right hand, flat half of the shell facing upwards. Slide a pointed, short but strong kitchen knife between the shells and cut through the muscle on the flat inside (collect scallop water in the process, filter and add to risotto later). Lift off the flat top shell. Hold the lower shell with your right hand. Using the kitchen knife on the gray edge of the flesh, scoop out the mussel all around. Lift out of the shell. Peel the gray edge off the white mussel meat and orange roe (corail). Carefully separate white meat (also called nutlets) and roe. Discard the gray edge (or use for a soup). Or easier: buy gutted scallops, with roe. Figure about 125 g per person.
Cut the scallops into coarse pieces, roe whole.
Saute onion and garlic in olive oil until soft, do not brown. Add the long grain rice and steam for a few minutes, extinguish with white wine, gradually add soup, stirring constantly.
After 10 min add mussel meat, mix well, make until long grain rice is cooked (total about 20 min).
Add the saffron and mix well.
(*) Carnarolli risotto rice: A rare and very sought after risotto rice,