Description
A creamy and comforting Italian risotto featuring tender scallops and earthy mushrooms, made without wine. This dish combines the richness of Parmesan cheese and butter with the delicate flavors of seared scallops and sautéed mushrooms for a luscious, flavorful meal that’s perfect for a cozy dinner.
Ingredients
Seafood
- 200 g scallops
Rice and Broth
- 1 cup Arborio rice
- 4 cups warm chicken or vegetable broth
Vegetables & Aromatics
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy & Fats
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
Seasonings & Garnish
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Sear the scallops: Heat the olive oil in a large pan over medium-high heat. Add the scallops and cook for about 2 minutes per side or until they develop a golden crust. Remove them from the pan and set aside to prevent overcooking.
- Sauté onion and garlic: In the same pan, reduce the heat to medium and add the finely chopped onion and minced garlic. Cook until the onion becomes translucent and soft, about 3–4 minutes, stirring frequently to avoid burning.
- Cook mushrooms: Add the sliced mushrooms to the pan and sauté until they become tender and release their moisture, approximately 5 minutes. Stir occasionally to ensure even cooking.
- Add Arborio rice: Stir in the Arborio rice, coating the grains with the butter and pan juices. Cook for 1–2 minutes while stirring consistently to toast the rice lightly without browning.
- Gradually add warm broth: Begin adding the warm broth one ladle at a time, stirring constantly. Wait for the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18–20 minutes until the rice is creamy, tender but still slightly al dente.
- Incorporate butter and Parmesan: Once the rice is cooked to the desired consistency, stir in the butter and grated Parmesan cheese to enrich the risotto with a silky texture and a rich flavor. Adjust seasoning with salt and black pepper to taste.
- Return scallops & finish: Gently fold the seared scallops back into the risotto, allowing them to warm through without overcooking. Garnish with chopped fresh parsley for a burst of color and freshness.
- Serve immediately: Plate the risotto right away to enjoy its creamy texture and delicate flavors at their best.
Notes
- Stir continuously during the broth addition to achieve the classic creamy risotto texture.
- Use warm broth to maintain steady cooking and better absorption by the rice.
- Avoid overcooking the scallops to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
