Saffron Risotto with Bay Scallops

This recipe is a fun little twist on risotto, a dish I'll never tire of, but let's face it- plain old risotto can be a bit blah, so why not get creative with it? The addition of saffron gives it a lovely flavor boost and reminds me of a richer, creamier version of paella. In addition to the bay scallops, I also added diced tomatoes and artichokes, two of my very favorite ingredients, to round out the meal. This one dish wonder is sure to be a hit at the dinner table!

Ingredients
1 cup arborio rice
1/2 an onion, diced
1 pinch saffron
1 tbsp butter
1/2 cup white wine
4 cups chicken stock
1/2 cup tomato sauce
1 cup tomatoes, diced
1 14 oz. can artichoke hearts, drained
1 lb. bay scallops, rinsed and patted dry
2 tbsp. flat parsley, chopped
salt and pepper, to taste
shaved parmesan cheese, for serving

Instructions
1. Heat butter over medium heat in a stockpot. Meanwhile simmer chicken stock over low heat in a separate saucepan. Add tomato sauce to stock and stir to combine.
2. Add onion to stockpot and cook until translucent, about 3 minutes. Add rice and sauté until translucent, 1 to 2 minutes.
3. Add saffron and wine, and simmer until rice has absorbed most of wine, stirring occasionally.
4. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
5. Add scallops, diced tomatoes and artichokes and cook until scallops are opaque and rice is al dente, about 2 minutes. Turn off heat and stir in parsley. Season with salt and pepper.
6. Serve and garnish with cheese shavings, if desired.