Risotto with Wild Mushrooms and Scallops

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Serving Up Romance

Rated: 5 stars out of 5Rate itRead users' reviews (68)

RECIPE
COMMENTS & REVIEWS(68)

Cook Time:
35 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 35 min
Total:: 45 min

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Ingredients

Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Fresh flat-leaf parsley, for garnish

Directions

Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.

Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.

Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

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Comments & Reviews

recipe Risotto with Wild Mushrooms and Scallops
Kathleen Duncanville, TX 02-07-2010
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AWESOME!
Rated: 5 stars out of 5

Awesome dish!! We followed the recipe exactly as written, and it was perfect. This was our first time making risotto and it... was very easy and worth the time. I am not a huge scallops fan, but this was absolutely delicious! The risotto/mushroom combo would also be great with chicken or even by itself as a side dish. My husband and I both loved this--thanks Tyler!!Read more
recipe Risotto with Wild Mushrooms and Scallops
Cynthia Fayetteville, NC 12-31-2009
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Great risotto with or without scallops
Rated: 4 stars out of 5

I made a few substitutions and used regular white rice, green onions, dried herbs, and button and brown mushrooms. It tasted... much better than boxed rice. This would be great even without the scallops. I do recommend preparing the scallops last, so they don't come out overcooked or rubbery.Read more
recipe Risotto with Wild Mushrooms and Scallops
Angela Eden Prairie, MN 12-28-2009
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Fabulous!
Rated: 5 stars out of 5

This is a great recipe - the first risotto that I've made at home that I loved - highly recommend it!!
recipe Risotto with Wild Mushrooms and Scallops
sebastian Miami, FL 11-26-2009
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Great flavor, great dish
Rated: 5 stars out of 5

this is a risk free choice, thanks for the recipe
recipe Risotto with Wild Mushrooms and Scallops
Dale Taunton, MA 10-18-2009
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Very good
Rated: 4 stars out of 5

Nxt time I will serve it as a side. A bit much as a main dish. ALthough the men went back for seconds.
recipe Risotto with Wild Mushrooms and Scallops
Christina Brooklyn, NY 09-28-2009
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One of the best risotto dishes we have ever had!
Rated: 5 stars out of 5

Highly recommended. Mouth watering. Absolutely delicious. "better than any risotto dishes we have ever had" Cant wait to... make it again!Read more