mushroom risotto with seared scallops
Mushroom Risotto with Seared Scallops
Risotto is def one of my favorite dishes to make. It takes some time and patience but once I mastered it, it is my easy weeknight dish that it is v fancy and chic.
If you’re looking to up your weeknight any I def recommend this! If you don’t like scallops, shrimp is a good substitute.
Ingredients
-1/2lb scallops or shrimp (seasoned with salt & pepper)
-1 cup arborio rice
-1/2 cup of dry white wine (pinot Grigio or sauvignon blanc)
-1-2 tablespoon unsalted butter
-1/2 yellow onion, finely chopped
-3 garlic gloves, thinly sliced or finely minced
-1 cup of sliced white mushrooms
-4-6 cups of chicken stock (hot chicken stock)
-1/3 cup parmesan cheese (on the block, freshly grated)
-salt and pepper, to taste
Directions
-in a large cast iron pan or sauce pan, melt the butter over medium heat. Add in the onions and saute until soft for about 4 minutes.
-NOTE: be sure the chicken stock is in a pan on low so it is hot when adding to the rice
-add in the garlic and saute for one minutes (don’t let it burn)
-add in the mushrooms, stir to combine and cook the mushrooms until they are browned for bout 5minutes. Don’t add the salt yet to the mushrooms as salt brings out moisture which prevents them brown browning. Add the salt & pepper when your mushrooms are browned it will keep the flavor of the salt more.
-add salt & pepper, stir to combine then add in your white wine and let it reduce to cook off all the alcohol (about 3-5 minutes)
-add in the 1 cup of arborio rice & stir to combine
-1 cup at a time, add in the hot chicken stock and stir the rice mixture frequently so the liquid absorbs. It will take about 25-30 minutes for the rice to fully cook
-Note: as the liquid absorbs the rice slowly cooks.
-in a separate pan, sear the seasoned scallops for only 3-4 minutes total! Scallops, just like shrimp cooks super quick and can be overcooked veryyyyy quickly
-when the rice is basically done add the parmesan cheese and stir to combine
-to serve, spoon a good amount of the risotto in a bowl and top with the scallops and more cheese!
Enjoy!