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Wild Mushroom Risotto with Scallops
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Today’s recipe is from Sharing Plate… the inspiring food blog by cooking coach Monica Puri Bangia, who’s based in northern New Jersey about 15 miles west of Manhattan.
 
She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients.
 
Monica suggests serving this dish with a side of toasted baguette slices topped with arugula pesto... and it seems right to serve it with a side of garlicky sautéed spinach and/or a mixed green salad.
  

Monica Puri Bangia
Wild Mushroom Risotto with Scallops
by Monica Puri Bangia
  
One 10 oz pack of cremini mushroom, sliced
¼ pound shiitake mushrooms, sliced
3 to 4 sprigs of fresh thyme
1 cup Arborio rice
½ cup a dry white wine
4 cups chicken or mushroom broth, heated in a saucepan
¼ cup half-and-half or light cream
½ cup shredded pecorino romano
2 teaspoons white truffle paste
1 pound large scallops, about 11 to 12

1 teaspoon lemon juice
  • Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.

  • Finish the risotto with half-and-half (or light cream), pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.
  • Heat a large non-stick frying pan.

  • Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side.

  • Drizzle the lemon juice. Serve on top of risotto.



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