You didn't have time to get your hands on our Valentine's Day meal box? Our chef is here for you and created this barley risotto with Quebec saffron and scallops recipe for a memorable romantic evening.
90 ml (6 tablespoons) vegetable oil
In a saucepan, bring chicken broth to a boil. Remove from the heat and add the saffron pistils. Leave to infuse for 1 hour.
In a skillet, heat 60 ml (1/4 cup) of olive oil over medium heat. Sweat the onions for 3 to 5 minutes, stirring frequently. Add barley and cook for 1 minute while stirring.
Deglaze with white wine and let it reduce by half.