Scallops and Mushroom Risotto
Scallops and Mushroom Risotto
Ingredients
For the Mushroom Risotto
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken broth, warm
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Seared Scallops
- 12 large sea scallops, pat dry with paper towels, muscle removed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 4 fresh thyme sprigs
Instructions
- 1
Warm the chicken broth in a small saucepan over low heat. Keep it warm throughout the risotto cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Add the sliced cremini mushrooms to the pot and sauté until they release their liquid and turn golden brown, about 5-7 minutes. Remove the mushrooms from the pot and set aside.
⏱️ 7 min
- 4
Add the Arborio rice to the pot (no need to add more fat) and stir constantly for 1-2 minutes until the edges of the rice grains become translucent. This is called toasting the rice.
⏱️ 2 min
- 5
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 6
Begin adding the warm chicken broth, 1 cup at a time, stirring constantly until each addition is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite).
⏱️ 25 min
- 7
While the risotto is cooking, prepare the scallops. Pat the scallops very dry with paper towels. Season both sides with salt and black pepper.
⏱️ 3 min
- 8
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Add 1 tablespoon of unsalted butter. Once the butter is melted and foamy, carefully place the scallops in the hot pan, ensuring not to overcrowd the skillet (cook in batches if necessary).
⏱️ 2 min
- 9
Sear the scallops for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and they are opaque throughout. Remove from the pan and set aside.
⏱️ 4 min
- 10
Once the risotto is cooked to your desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of unsalted butter, the reserved sautéed mushrooms, freshly grated Parmesan cheese, and chopped fresh parsley. Season with additional salt and black pepper to taste.
⏱️ 3 min
- 11
Divide the mushroom risotto among serving bowls. Top each serving with 3 seared scallops. Garnish with fresh thyme sprigs and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scallops and Mushroom Risotto
Ingredients
For the Mushroom Risotto
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken broth, warm
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Seared Scallops
- 12 large sea scallops, pat dry with paper towels, muscle removed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 4 fresh thyme sprigs
Instructions
- 1
Warm the chicken broth in a small saucepan over low heat. Keep it warm throughout the risotto cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Add the sliced cremini mushrooms to the pot and sauté until they release their liquid and turn golden brown, about 5-7 minutes. Remove the mushrooms from the pot and set aside.
⏱️ 7 min - 4
Add the Arborio rice to the pot (no need to add more fat) and stir constantly for 1-2 minutes until the edges of the rice grains become translucent. This is called toasting the rice.
⏱️ 2 min - 5
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 6
Begin adding the warm chicken broth, 1 cup at a time, stirring constantly until each addition is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite).
⏱️ 25 min - 7
While the risotto is cooking, prepare the scallops. Pat the scallops very dry with paper towels. Season both sides with salt and black pepper.
⏱️ 3 min - 8
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Add 1 tablespoon of unsalted butter. Once the butter is melted and foamy, carefully place the scallops in the hot pan, ensuring not to overcrowd the skillet (cook in batches if necessary).
⏱️ 2 min - 9
Sear the scallops for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and they are opaque throughout. Remove from the pan and set aside.
⏱️ 4 min - 10
Once the risotto is cooked to your desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of unsalted butter, the reserved sautéed mushrooms, freshly grated Parmesan cheese, and chopped fresh parsley. Season with additional salt and black pepper to taste.
⏱️ 3 min - 11
Divide the mushroom risotto among serving bowls. Top each serving with 3 seared scallops. Garnish with fresh thyme sprigs and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min