Description
Creamy risotto with seared scallops and flavorful mushrooms for a delightful main course.
Ingredients
Scale
For the Crust:
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1/2 cup Parmesan cheese, grated
- 12 large sea scallops
- Salt and pepper to taste
- 1 tablespoon butter
- Chopped parsley for garnish
Instructions
1. Prepare the Crust:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat, add onions, and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are tender.
- Stir in Arborio rice and cook for 2 minutes to toast the rice slightly. Gradually add broth, one ladle at a time, stirring constantly, until the rice is creamy and cooked through, about 20 minutes.
- Stir in Parmesan cheese, season with salt and pepper, and keep warm. In a separate pan, heat the remaining olive oil and butter, season scallops with salt and pepper, and sear them for 2-3 minutes on each side until golden brown and cooked through.
- Serve the risotto topped with seared scallops and garnish with chopped parsley.
Notes
You can customize the seasonings to taste.