Ingredients
Scale
- 1 cup Arborio rice
- 1 pound fresh scallops
- 1 cup sliced mushrooms (cremini or shiitake work well)
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the broth in a saucepan over medium heat and keep warm.
- In a skillet, heat olive oil and 1 tbsp butter; sauté onion until translucent, then add garlic.
- Add mushrooms to the skillet; cook until soft and browned.
- Stir in Arborio rice; toast for 2 minutes.
- If using, add white wine; let it simmer until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring until absorbed (18-20 minutes).
- In another skillet, heat remaining butter and cook seasoned scallops for 2-3 minutes on each side.
- Once the risotto is creamy, stir in Parmesan and scallops; garnish with parsley and serve hot.
Notes
- This dish is best served immediately for optimal creaminess.
- Adjust broth and seasoning based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free