Don't have any ideas for your dinner? No problem! Here is a recipe for barley risotto with Quebec saffron and scallops for a memorable romantic evening or to surprise your guests!
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.