Scallop & Wild Mushroom Risotto Recipe

Prepare the Mushrooms

In a pan, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are golden brown and tender. Season with salt and pepper. Remove from pan and set aside.

Cook the Scallops

In the same pan, add another tablespoon of olive oil. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and just cooked through. Remove from the pan and keep warm.

Start the Risotto

In a large saucepan, heat the chicken stock and keep it warm over low heat. In another pot, add 2 tablespoons of olive oil. Sauté the minced shallots and garlic until softened.

Cook the Rice

Add the Carnaroli rice to the pot and stir for 1-2 minutes until the rice is slightly translucent. Pour in the white wine and stir until it has mostly evaporated.

Add the Stock

Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more stock. Continue until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Once the rice is cooked, gently fold in the sautéed wild mushrooms, grated Parmesan, and chopped parsley. Adjust seasoning with salt and pepper.

Serve

Plate the risotto, top with the grilled scallops, and garnish with crispy kale and additional parsley if desired.