Risotto with Wild Mushrooms and Scallops

Valentine’s Dinner 2008 (serving size: much more than we could eat in one sitting! but the leftovers were tasty)



  • 1/2 lb. pan-seared sea scallops (reserve remaining 1/2 lb. to sear for leftovers the next day!)
  • EVOO
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 lb. assorted mushrooms (portobello, crimini, shitake), stemmed
  • leaves from a handful of fresh thyme sprigs
  • 2 tablespoons parsley, chopped
  • 2 bay leaves
  • salt and pepper
  • 2 cups Arborio/Risotto rice
  • 1/2 cup dry white wine (Pinot Grigio)
  • 8 cups warm chicken stock
  • 2 tablespoons butter
  • 1/2 cup grated Parmigiano-Reggiano
  • fresh parsley to garnish


  1. Place large, deep skillet over medium heat and coat with EVOO. Add onion and garlic and cook about 5 minutes until translucent and soft.
  2. Toss in mushrooms and herbs and cook about 10 minutes until mushrooms are lightly browned. Season with salt and pepper.
  3. Add rice and stir to coat. Season again. Add wine and cook about 1 minute until alcohol has evaporated.
  4. Add 2 ladles of warm stock and stir with wooden spoon until rice has absorbed liquid. Add 2 more ladles of stock. Repeat process for about 25 minutes. (You may not use all of the stock. Risotto is done when it is slightly firm, but creamy.)
  5. Gently stir in scallops. Fold in butter and cheese and drizzle a bit more EVOO on top. Serve hot with a garnish of parsley.

*recipe from food network

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