Mushroom Risotto with Seared Sea Scallops

September 1, 2008 at 1:34 pm 3 comments

It’s Labor Day weekend, and since I’m gearing up to go back to teach, I never feel like getting out of town or doing too much.  My husband and I love to do big cooking projects together, so we decided last night would be perfect.  The risotto was our first attempt at the dish, and let me tell you, it was easy!  It did take some care and close attention, but the steps are simple.  And the scallops?  They were amazingly simple as well!  Try this dish out for yourself…you’ll feel like you’re in a fine dining restaurant!

1 1/2 cups arborio rice
1/2-3/4 cup dry white wine
1 onion, diced finely
2 Tbs. butter
5 cups chicken broth
1 pat butter (1 tbs)
6 crimini mushrooms, sliced and sauteed
1/3 cup grated parmigiano reggiano

1. Bring chicken broth to a boil in a separate sauce pan. Have a ladle near by.
2. Use a heavy bottom pan for this recipe. (cast iron stock pot with enamel coating, or a large stainless steel saute pan…nonstick pans are not recommended)
3. On medium high heat melt the 2 tablespoons of butter.
4. Once the butter is melted, add the onions and cook for 10 minutes, or until translucent. You do not want to see the onion take on any color, so adjust the heat if this starts to happen.
5. After the onions are soft add the rice and cook for 4 minutes. Again, you don’t want any color here. Stir frequently, until the rice is translucent.
6. Add the white wine and cook until most of it is absorbed by the rice (2 minutes).
7. Now is the time we are going to be adding the chicken stock. You want to start out by adding a ladle of chicken stock to the rice. The rice should be covered by the chicken stock. Stir frequently. Once the rice has absorbed most of the stock, add another ladle. You will repeat this step about 5-6 times.
8. When you have added the last ladle of chicken stock, add the pat of butter, and parmesan and stir vigorously until butter and cheese are incorporated.
9. Turn off the heat and let sit for 2-3 minutes. This is an important step to create the creamy consistency.

Once you turn the heat off you should get right on the scallops so that everything will be ready to serve at once.

Sea Scallops
4 large sea scallops
2 Tbs butter
2 Tbs olive oil
Salt and Pepper

1. Pat the sea scallops dry with a paper towel.
2. In a large stainless steel saute pan, melt the butter with the olive oil.
3. Salt and pepper one side of the scallops
4. At the first sign of the oil smoking, gently lay the scallops in the pan, seasoned side down. Cook for 1 1/2 minutes. Season the other side and cook for 1 1/2 minutes.
5. Immediately place on top of risotto and serve.

*This recipe will go very smoothly if you prep everything in advance. We had everything measured out so that we did not waste precious time getting the right amounts of things at the last minute. It will help you in the long run!


Entry filed under: Main Course. Tags: , , , , , , .

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3 Comments Add your own

  • 1. jownby  |  September 1, 2008 at 8:23 pm

    Oh – this looks great. We love scallops!

  • 2. gourmaniac  |  September 4, 2008 at 1:59 pm

    Wow- these look fantanstic, although risottos typically scare me in terms of difficulty. I’m definately giving this one a whirl next week.

  • 3. david  |  February 10, 2010 at 10:23 pm

    This was very good…although it never says when to add the mushrooms to the recipe. I sauteed them with asparagus and transferred the mushrooms to the risotto separately. I also found that the scallops took longer than just 1.5 min per side….and they were still quite rare. The recipe also doesn’t specify the heat one should cook them at. If I make this again I’ll cook the scallops on high heat with a different kind of oil, as I didn’t get a great sear this time around (yes, the pan was hot and I patted the scallops dry).


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