Description
A delightful dish combining earthy mushrooms and rich seared scallops, perfect for any occasion.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- 12 large sea scallops
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
- Add the mushrooms and cook until tender, approximately 5 minutes.
- Stir in the Arborio rice, cooking for another 2 minutes.
- Pour in white wine; stir until absorbed.
- Gradually incorporate warm broth, allowing each ladleful to absorb before adding more, about 18-20 minutes.
- Mix in Parmesan cheese, heavy cream, and 1 tablespoon butter. Season with salt and pepper.
- Pat scallops dry, season, and sear in remaining olive oil and butter for 2-3 minutes on each side.
- Serve risotto topped with seared scallops and garnish with parsley.
Notes
For a vegetarian version, use vegetable broth and omit scallops. Try variations with seasonal vegetables like peas or asparagus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Cooking
- Cuisine: Italian