Crunchy risotto with asparagus, scallops and saffron sauce
Steam asparagus.

Place the saffron in a small bowl. Add 1/2 cup of the hot broth to the saffron and set aside. In a large deep saucepan over medium heat, melt the butter, add flour and mix it. Stir for 2 minutes, add hot broth, cream saffron and stir over medium-low heat for 20 minutes. Cool it, the sauce must be dense.
In a large deep saucepan add the onion and saute for 5 minutes in olive oil. Add rice and cook it for 2 minutes on a medium-high heat. Add the wine and cook until the liquid is absorbed. Salt and pepper.
Add a spoon of the hot broth and stir it in.
Keep on stirring for 14 minutes, by adding gradually hot broth and mixing frequently.
Add asparagus cut into 2-inch pieces.
Out of fire add 6tb.sp. of saffron sauce and parmesan. Spread risotto over a parchment paper and cool it down.
Fried scallops cut into roundels in a pan with 1 tb.sp. of olive oil and a small piece of butter for 1 minute. Salt and pepper them.
Make 6-8 roundels of risotto with a form, in order to have risotto flats. Roast them over 200 C from both sides. Risotto flats should be of a nice color and crunchy.
Serve risotto flats in deep plate with scallops on hot saffron sauce.

For 6-8 persons :
400 g Carnaroli or Arborio rice
12 scallops
1 pound asparagus
10 cl dry white wine
1,2 l vegetable broth
1 onion
3 tb.sp olive oil
10 g butter
60 g parmesan
salt, pepper

Saffron sauce :
20 g flour
40 g butter
20 cl creme
3 pinches of saffron
40 cl vegetable broth