Diver Scallops Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and garlic, sautéing until translucent.

2. 2

   Toast the Rice

   Add the Arborio rice to the saucepan and toast for about 2 minutes, stirring frequently.

3. 3

   Deglaze with Wine

   Pour in the white wine and stir until it’s mostly absorbed by the rice.

4. 4

   Add Broth Gradually

   Begin adding the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is al dente, about 18-20 minutes.

5. 5

   Incorporate Mascarpone and Parmesan

   Once the risotto is cooked, remove it from heat and stir in the mascarpone and Parmesan cheese until creamy. Season with salt and pepper to taste.

6. 6

   Cook the Scallops

   In a separate pan, heat the remaining tablespoon of olive oil over high heat. Pat the scallops dry, season with salt and pepper, and sear them for about 2-3 minutes per side or until they are golden brown and cooked through.

7. 7

   Sauté the Mushrooms

   In the same pan, add the wild mushrooms and sauté until tender, about 3-4 minutes.

8. 8

   Plate the Dish

   Serve the creamy risotto on plates, top with scallops, and garnish with sautéed mushrooms and fresh parsley.