Risotto with Wild Mushrooms & Scallops

By TeeSquared

Ingredients

• Extra-virgin olive oil
• 1 1/2 pounds sea scallops, tensor muscles removed
• Salt and freshly ground black pepper
• 1 onion, minced
• 2 garlic cloves, minced
• 1/4 tsp. saffron threads
• 1 pound assorted fresh mushrooms, stemmed and brushed off
• Leaves from a handful of fresh thyme sprigs
• 2 tablespoons chopped fresh flat-leaf parsley plus additional for garnish
• 2 bay leaves
• 2 cups Arborio rice
• 1/2 cup dry white wine (preferably and unoaked variety, such as a dry Chablis or Pinot Grigio)
• 8 cups chicken broth, heated and kept simmering
• 2 tablespoons butter
• 1/2 cup freshly grated Parmesan

Details

Servings 4

Preparation

Step 1

Heat some olive oil in a large skillet over medium-high heat. Thoroughly dry the scallops, sprinkle with salt and pepper, then brown well on both sides, about 2 minutes. Remove the scallops to a plate and cover to keep warm, while you make the rice. Note: you can also do this step while the risotto is cooking.

Soak the saffron threads in 1/2 cup of the chicken broth.

Reduce the heat to medium. Add in a bit more olive oil, then the onion and
garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and heat, while stirring, until the grains begin to turn opaque, about 2 minutes. minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and bring to a boil. Simmer for 1 minute.

Add the saffron mixture to the skillet, then pour in 1/2 cup or so of the simmering broth and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of broth. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more.

The risotto is done when it is slightly firm but creamy. You might not end up using all the broth. At this point, fold in the scallops with the last cup of broth to warm them
up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.