Scallop Risotto

Étapes9

1. 1

   Étape 1. Season the scallops

   Season the scallops with salt and pepper.

   coquilles Saint-Jacquesselpoivre noir
2. 2

   Étape 2. Sear the scallops

   Heat olive oil in the pan and sear the scallops until golden on each side, then set aside.

   coquilles Saint-Jacqueshuile d'olive
3. 3

   Étape 3. Sauté the mushrooms

   Sauté the sliced mushrooms in the pan until browned, then season with salt and pepper.

   champignonselpoivre noir
4. 4

   Étape 4. Cook the shallot and garlic

   Cook the finely chopped shallot and minced garlic in the pan until softened.

   échaloteail
5. 5

   Étape 5. Toast the rice

   Add the arborio rice to the pan and stir until the grains are toasted.

6. 6

   Étape 6. Add the stock

   Add the warm stock to the rice a ladle at a time, stirring until absorbed.

   bouillonriz arborio
7. 7

   Étape 7. Combine mushrooms and rice

   Stir the sautéed mushrooms into the risotto.

   champignonriz arborio
8. 8

   Étape 8. Finish with butter and parmesan

   Stir in the butter and grated parmesan until creamy.

   beurre
9. 9

   Étape 9. Plate with scallops

   Spoon the risotto onto plates, top with the seared scallops and sprinkle with chopped chives.

   coquilles Saint-Jacquesciboulette