Serves 1
Directions
- 1Slice the mushrooms.
- 2Finely dice the shallot.
- 3Mince the garlic.
- 4Heat olive oil in a pan.
- 5Add sliced mushrooms to the hot pan and sauté until browned.
- 6Add diced shallots and minced garlic to the pan and cook until fragrant.
- 7Add Arborio rice to the pan and toast for a few minutes.
- 8Sprinkle dried thyme over the rice and mushrooms, then stir.
- 9Pour white wine into the pan and stir until it's absorbed by the rice.
- 10Add a ladle of hot chicken broth to the rice, stir, and cover.
- 11Continue 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.
- 12Stir in butter and Parmesan cheese.
- 13Season the risotto with salt.
- 14Season scallops with salt and pepper.
- 15Sear scallops in a hot pan until golden brown on both sides.
- 16Serve the risotto on a plate.
- 17Top the risotto with the seared scallops.
- 18Chop fresh chives.
- 19Garnish with chopped chives.
Ingredients
- Mushrooms
- Shallot
- Garlic
- Olive oil
- Arborio rice
- Thyme
- White wine
- Chicken broth
- Butter
- Parmesan cheese
- Salt
- Scallops
- Pepper
- Chives
Equipment
Cutting boardChef's knifeFrying panSpatulaPotLadlePlateTongs
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