Creamy risotto with mushrooms and scallops

Serves 1
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Directions

  1. 1Slice the mushrooms.
  2. 2Slice the mushrooms.
  3. 3Slice the mushrooms.
  4. 4Finely dice the shallot.
  5. 5Finely dice the shallot.
  6. 6Finely dice the shallot.
  7. 7Mince the garlic.
  8. 8Mince the garlic.
  9. 9Mince the garlic.
  10. 10Heat olive oil in a pan.
  11. 11Heat olive oil in a pan.
  12. 12Heat olive oil in a pan.
  13. 13Add sliced mushrooms to the hot pan and sauté until browned.
  14. 14Add sliced mushrooms to the hot pan and sauté until browned.
  15. 15Add sliced mushrooms to the hot pan and sauté until browned.
  16. 16Add diced shallots and minced garlic to the pan and cook until fragrant.
  17. 17Add diced shallots and minced garlic to the pan and cook until fragrant.
  18. 18Add diced shallots and minced garlic to the pan and cook until fragrant.
  19. 19Add Arborio rice to the pan and toast for a few minutes.
  20. 20Add Arborio rice to the pan and toast for a few minutes.
  21. 21Add Arborio rice to the pan and toast for a few minutes.
  22. 22Sprinkle dried thyme over the rice and mushrooms, then stir.
  23. 23Sprinkle dried thyme over the rice and mushrooms, then stir.
  24. 24Sprinkle dried thyme over the rice and mushrooms, then stir.
  25. 25Pour white wine into the pan and stir until it's absorbed by the rice.
  26. 26Pour white wine into the pan and stir until it's absorbed by the rice.
  27. 27Pour white wine into the pan and stir until it's absorbed by the rice.
  28. 28Add a ladle of hot chicken broth to the rice, stir, and cover.
  29. 29Add a ladle of hot chicken broth to the rice, stir, and cover.
  30. 30Add a ladle of hot chicken broth to the rice, stir, and cover.
  31. 31Continue adding chicken broth one ladle at a time, stirring occasionally and allowing each addition to be absorbed before adding more, until the rice is creamy and cooked al dente.
  32. 32Continue adding chicken broth one ladle at a time, stirring occasionally and allowing each addition to be absorbed before adding more, until the rice is creamy and cooked al dente.
  33. 33Continue adding chicken broth one ladle at a time, stirring occasionally and allowing each addition to be absorbed before adding more, until the rice is creamy and cooked al dente.
  34. 34Stir in butter and Parmesan cheese.
  35. 35Stir in butter and Parmesan cheese.
  36. 36Stir in butter and Parmesan cheese.
  37. 37Season the risotto with salt.
  38. 38Season the risotto with salt.
  39. 39Season the risotto with salt.
  40. 40Season scallops with salt and pepper.
  41. 41Season scallops with salt and pepper.
  42. 42Season scallops with salt and pepper.
  43. 43Sear scallops in a hot pan until golden brown on both sides.
  44. 44Sear scallops in a hot pan until golden brown on both sides.
  45. 45Sear scallops in a hot pan until golden brown on both sides.
  46. 46Serve the risotto on a plate.
  47. 47Serve the risotto on a plate.
  48. 48Serve the risotto on a plate.
  49. 49Top the risotto with the seared scallops.
  50. 50Top the risotto with the seared scallops.
  51. 51Top the risotto with the seared scallops.
  52. 52Chop fresh chives.
  53. 53Chop fresh chives.
  54. 54Chop fresh chives.
  55. 55Garnish with chopped chives.
  56. 56Garnish with chopped chives.
  57. 57Garnish with chopped chives.

Ingredients

  • Mushrooms
  • Mushrooms
  • Mushrooms
  • Shallot
  • Shallot
  • Shallot
  • Garlic
  • Garlic
  • Garlic
  • Olive oil
  • Olive oil
  • Olive oil
  • Arborio rice
  • Arborio rice
  • Arborio rice
  • Thyme
  • Thyme
  • Thyme
  • White wine
  • White wine
  • White wine
  • Chicken broth
  • Chicken broth
  • Chicken broth
  • Butter
  • Butter
  • Butter
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Salt
  • Salt
  • Salt
  • Scallops
  • Scallops
  • Scallops
  • Pepper
  • Pepper
  • Pepper
  • Chives
  • Chives
  • Chives

Equipment

Cutting boardChef's knifeFrying panSpatulaPotLadlePlateTongs
Creamy risotto with mushrooms and scallops | Clip Recipe