Shrimp & Scallop Risotto Recipe
Risotto, roasted mushrooms, freshly grated Grana Padano & black pepper cream sauce topped with seared shrimp, scallops & truffle oil
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Ingredients
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Risotto
Roasted Mushrooms
Seafood
Method
Roasting the Mushrooms
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Mushrooms
On a baking sheet, toss the sliced mushrooms with olive oil and salt. Spread them out in a single layer.
- 3
Roast the Mushrooms
Roast in the preheated oven for 20 minutes, or until they are golden and tender, stirring halfway through.
Cooking the Risotto
- 4
Heat the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep it warm on the stove.
- 5
Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- 6
Toast the Rice
Add the Arborio rice to the skillet and stir to coat the grains. Toast the rice for 2-3 minutes until it turns slightly translucent.
- 7
Add Wine
Pour in the white wine and stir until it is fully absorbed by the rice.
- 8
Cook the Risotto
Begin adding the warm broth to the rice one ladle at a time. Stir frequently and allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 9
Finish the Risotto
Remove the skillet from heat and stir in the remaining tablespoon of butter, Grana Padano cheese, and season with black pepper to taste.
Cooking the Seafood
- 10
- 11
Cook the Shrimp
In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat.
- 12
Drizzle with Truffle Oil
Drizzle the cooked shrimp and scallops with truffle oil and toss gently.
Assembly
- 13
Plate the Dish
Serve the risotto in bowls topped with the roasted mushrooms, seared shrimp, and scallops. Drizzle with additional truffle oil, if desired.
- 14
Garnish and Enjoy
Garnish with extra Grana Padano cheese and freshly cracked black pepper. Enjoy your Shrimp & Scallop Risotto!
