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1
Put the stock into a saucepan, set over medium heat and when it is hot, reduce the heat to very low.
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2
Put the saffron into a small bowl, ladle a few tablespoons of stock over it and set aside.
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3
Put the butter and olive oil into a medium-sized pan, set over medium heat and when the butter is melted, add the shallot and saute until it is soft and fragrant, about 7 minutes. Add the prosciutto and saute 2 minutes more. Season with salt and pepper, add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes.
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4
Add the stock 1/2 cup at a time, stirring after each addition until the liquid is nearly absorbed. Continue to add stock and stir until the rice is almost tender, about 16-20 minutes.
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5
At this point, remove the risotto from the heat, cover and keep warm.
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6
Brush a cast-iron pan very lightly with a little of the clarified butter, set it over high heat and when the pan is very hot, add the scallops, being sure not to crowd them. Saute for 90 seconds, season with salt and pepper, turn, saute for 90 seconds more, season with salt and pepper and transfer to a warm plate. Cover to keep warm.
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7
Working very quickly, pour the remaining clarified butter in the cast-iron pan. Return the risotto to the heat and stir in the saffron, remaining broth and cheese. Taste and correct for salt and pepper. Divide risotto among individual warmed soup plates and top each portion with scallops. At this point, the clarified butter should have started to turn golden brown and take on a smoky, nutty aroma. Spoon a little of the butter over each portion, sprinkle with parsley or chives and serve.
