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 (64)

RECIPE
COMMENTS & REVIEWS(64)

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
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
recipe Risotto with Wild Mushrooms and Scallops
Cassandra Oregon City, OR 09-14-2009
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Good Job Tyler.
Rated: 5 stars out of 5

Risotto is a "food of love". I usually fall back on Giada's mushroom and pea risotto because it is perfect. Tyler did... awesome. I made only two changes. I bought the wild caught scallops and they were much smaller ( I try to always buy wild caught). So I simply seared them in butter and olive oil while the risotto was almost finished. The previous reviews are right, the scallops should be seared before the risotto is almost done, not before the risotto has even started (scallops over cook very quickly). Also I did a mix of crimini and shiitake mushrooms which I cut into bite size pieces (Tyler's recipe states them whole), I had a few people to feed and did not want people fighting over the mushrooms. I did add a bit more Himalayan sea salt. Over all I think it was good and as I write this everyone is devouring it and looking at the pot for more. There could be a fight for the rest of the risotto. I had better get a plate. Thanks Tyler! Read more
recipe Risotto with Wild Mushrooms and Scallops
Mariela Houston, TX 09-08-2009
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Best risotto I've ever had!
Rated: 5 stars out of 5

This recipe is amazing. Easy. Just follow the instrucions real well. I've found that the quality of the ingredients really... matter. So look for good scallops, mushrooms and arborio rice. Also, the fresh herbs are very important. They give the dish an incredible aroma. To brown the scallops make sure the skillet is really hot. ENJOY!!!Read more
recipe Risotto with Wild Mushrooms and Scallops
Barbara Miami, FL 07-06-2009
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Excellent Dish
Rated: 5 stars out of 5

This turned out really well. I had never made risotto before, and my arm was tired from all the stirring, but it was... completely worth it. I did change one small thing. I find that when you pan sear scallops, they turn out better if you dredge them with flour first and saute them in olive oil and just a bit of butter (1 TB max). The flour and butter helps them to brown better and they don't shrink down as much. I tried it both ways, and the dredging is better. This recipe is also a pretty flexible base for adding other things like shrimp or asparagus. Last time, I didn't have parmigiano, but rather a sharper softer cheese, kind of like a mild gorgonzola, and it was AMAZING with it. I recommend experimenting with this dish.Read more
recipe Risotto with Wild Mushrooms and Scallops
Stephen Potomac, MD 06-23-2009
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Really good
Rated: 5 stars out of 5

I actually grilled the scallops and waited until the end of the cooking process to do so. This was delicious, everybody at... the table was immediately in love with the risotto.Read more