Directions
- 1Prep the veggies: slice mushrooms, chop shallot, and mince garlic.
- 2Sear scallops in a hot pan with oil or butter until golden. Set aside.
- 3Sauté mushrooms until golden and fragrant. Add shallot and garlic; cook until soft.
- 4Stir in risotto rice and toast for a minute. Add thyme.
- 5Pour in white wine and let it reduce.
- 6Slowly add warm broth, one ladle at a time, stirring constantly until rice is creamy and tender.
- 7Finish with butter and grated Parmesan. Mix well and season.
- 8Top with seared scallops and caviar.
Ingredients
- 1.5 cups Risotto rice
- 0 Mushrooms
- 0 Shallot
- 0 Garlic
- 1 cup White wine
- 3 cups Broth
- 0 Butter
- 0 Grated Parmesan
- 0 Thyme
- 0 Salt
- 0 Pepper
- 0 Scallops
- 0 Olive oil
- 0 Caviar
Equipment
graterknifefrying panwooden spoonladle
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