Go Back

Scallops and Mushroom Risotto

A creamy and delightful risotto topped with tender scallops and sautéed mushrooms, perfect for impressing guests or enjoying a cozy night in.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice Because regular rice just wouldn’t cut it
  • 4 cups chicken or vegetable broth Homemade is great, but store-bought works wonders!
  • 1 cup white wine If you wouldn’t drink it, don’t cook with it!
  • 1 tablespoon olive oil Extra virgin if you’re feeling fancy
  • 1 small onion, diced
  • 2 cloves garlic, minced Because garlic makes everything better
  • 1 cup sliced mushrooms Button or cremini work beautifully
  • 1 pound sea scallops The star of the show!
  • 1/2 cup grated Parmesan cheese No risotto is complete without it
  • Salt and pepper To taste
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. In a saucepan, bring your broth to a gentle simmer and keep it warm but not boiling.
  2. In a large skillet, heat the olive oil over medium heat, add the diced onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).
  3. Add the mushrooms and cook until they’re tender and starting to brown.
  4. Stir in the Arborio rice and cook for about 2 minutes until it’s slightly toasted.
  5. Add the white wine, stirring until it’s mostly absorbed.
  6. Begin adding your warm broth, one ladle at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. This will take about 15-20 minutes.
  7. While the risotto is cooking, heat a separate non-stick skillet over medium-high heat. Season the scallops with salt and pepper, then add them to the hot skillet, searing for about 2-3 minutes on each side until they’re golden brown.
  8. Once the risotto is done, stir in the Parmesan cheese until melted and creamy. Adjust seasoning and serve topped with scallops and parsley.

Notes

Don’t rush the process to achieve that creamy texture. If the risotto seems dry, add a splash more broth. Scallops may not look picture-perfect, but they taste delicious!