Risotto, butternut and saffron with scallops and beurre noisette

Ingredients for 2 servings:

• ½ m.-large shallot(s)
• 200 g butternut squash
• 40 cl crustacean stock
• 20 g butter
• 100 g risotto rice (Arborio)
• 5 cl white wine
• 2 g saffron
• 30 g butter
• 20 g Parmesan, grated
• 20 g butter
• 6 scallops
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the shallot, peel the pumpkin, and cut into small cubes. Heat the stock. Melt the butter in a sauté pan. Sauté the shallots for about 5 minutes, but do not brown them. Add the rice and stir for 2 minutes. Pour in the wine and let it evaporate. Add the pumpkin cubes and stir in. Gradually add the stock and let it absorb, stirring frequently. The risotto will be cooked after about 20 minutes. Remove from the heat, then stir the saffron, butter, and Parmesan into the risotto with a wooden spoon. Heat the butter in a pan and fry the scallops for 1 minute on each side. Season with salt and pepper. Serve on top of the risotto and baste with the browned butter in which the scallops were fried.