Description
A creamy, savory risotto with seared scallops and earthy mushrooms, perfect for a special dinner.
Ingredients
- 1 lb fresh scallops, patted dry
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden. Set aside.
- In the same pan, add remaining olive oil and butter. Sauté onion and garlic until soft, about 3 minutes. Add mushrooms and cook until browned.
- Stir in Arborio rice and toast for 1-2 minutes. Pour in white wine and cook until absorbed.
- Gradually add warm broth, one ladle at a time, stirring constantly until absorbed before adding more, until rice is creamy and al dente (about 20 minutes).
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Top with seared scallops and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian