Jul 14 2026
Restaurants›Pasta Eataliana Trattoria Napoletana›Risotto Scallops And Shiitake Mushrooms Recipe

Risotto Scallops And Shiitake Mushrooms Recipe

Inspired by Pasta Eataliana Trattoria Napoletana
Time45m
Serves4

Italian risotto with shiitake mushrooms truffle oil topped with pan seared scallops.

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Ingredients

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Risotto Base

Scallops

Method

Prepare the Risotto

  1. 1

    Heat the Broth

    In a saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.

  2. 2

    Sauté Shallots and Garlic

    In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

  3. 3

    Cook Mushrooms

    Add the sliced shiitake mushrooms to the pan and sauté until they are soft and lightly browned, around 5-7 minutes.

  4. 4

    Toast the Rice

    Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the flavors.

  5. 5

    Add Wine

    Pour in the white wine and cook until it is mostly absorbed, stirring frequently.

  6. 6

    Incorporate Broth

    Begin adding the warm broth one ladle at a time, stirring continuously. Wait for each addition to be mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

  7. 7

    Finish the Risotto

    Once the rice is creamy and al dente, stir in the grated Parmesan cheese, salt, black pepper, and truffle oil. Remove from heat and cover to keep warm.

Prepare the Scallops

  1. 8

    Season the Scallops

    Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper.

  2. 9

    Sear the Scallops

    In a skillet, heat 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the scallops in a single layer. Sear for about 2-3 minutes on each side until golden brown and cooked through.

  3. 10

    Serve

    Once the scallops are cooked, remove them from the skillet and place them on top of the risotto. Drizzle with additional truffle oil if desired.

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