Mushroom and Leek Risotto With Swimming Scallops
Scallops and Risotto, what a pair!
This recipe was created by Lucia & George and posted on their blog Quirks and Corks.
"I love the way this earthy risotto pairs with the briny scallops. Each balances the other just right and you end up with flavors of the earth and sea in one bite!"
For easy step-by-step instructions with photos, click here to view the full recipe on the Quirks and Corks website.
- 1 medium Shallot, finely chopped
- 3 cloves Garlic, minced
- 3 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 cup Dry White Wine
- 1.5 pounds Swimming Scallops In The Shell
- 2 Tbsp Butter
- 1 small Leak, finely chopped
- 1/2 cup Button Mushrooms, finely chopped
- 1.5 cups Arborio rice
- 4 cups Chicken Broth
- 1 cup Dry White Wine
- 1/2 cup Parmigiano Reggiano or Parmesan
- 1 pinch Salt and Pepper
- 1 Scallops
1. Heat a pan on medium heat and add butter and olive oil.
2. Add shallots and sauté until color starts to change about 1-2 minutes.
3. Add the garlic and cook until fragrant about 1-2 minutes.
4. Add the white wine and the scallops.
5. Cover with lid and cook on medium-high heat for 3-5 minutes.
6. Remove lid, add the last tbsp of butter and reduce for 1-2 minutes.- 2
Risotto1. Heat butter on medium heat in a deep pot.
2. Add leek and mushrooms until they are soft and translucent, about 3-5 minutes.
3. Add the rice and stir to coat with the butter and vegetable mixture, about 3 minutes.
4. Add 1⁄2 cup of wine and bring to a boil, making sure to stir so the rice doesn't stick.
5. When the wine has almost evaporated, reduce the heat to medium, add a ladleful of broth, and stir.
6. Continue to add broth and the remaining wine by the ladleful while stirring.
7. If more liquid is needed for the rice to be cooked, add it until it is absorbed and the rice is al dente.
8. Lowering heat to a minimum, stir in parmesan and season with salt and pepper. - 2
The risotto is enough to serve about four people or have some for leftovers.
The portion of scallops is meant for two people to accompany the risotto. If you are only having the scallops increase the portion.
If you don't like mushroom or leek you can keep it simple with finely chopped onions and scallops.
The risotto will take longer than the scallops so start with it first. Get all your ingredients for both dishes ready and when the risotto begins to develop a creamier texture, start on the scallops.