| Ingredient | Quantity | Units |
|---|---|---|
| Scallops | 8 | Ounce |
| Arborio Rice | 3/4 | Cup |
| Button Mushrooms | 8 | Ounce |
| Garlic | 1 | Clove |
| Chicken Stock Concentrate | 2 | Unit |
| Lemon | 1 | Each |
| Parmesan Cheese | 1/4 | Cup |
| Truffle Oil | 5 | Teaspoon |
| Parsley | 1/4 | Ounce |
| Shallot | 1 | Each |
| Salt | ||
| Pepper | ||
| Butter |
Cooking Time:
Total Time: 50 Minutes
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Instructions
Step 1: Prep
Bring 4 cups of Water and Stock Concentrate to a boil in a medium pot.
Once boiling, reduce heat to a low simmer.
Wash and dry all produce.
Peel and slice Garlic as thinly as possible.
Halve, peel, mince Shallot.
Step 2: Roast Veggies
Heat a drizzle of oil in a large pan over medium heat.
Add Garlic and Shallot.
Cook, stirring, until softened, 1 minute.
Add rice.
Stir and cook until translucent, 1-2 minutes.
Add 1/2 Cup of Stock.
Stir until liquid as mostly absorbed.
Repeat with remaining Stock adding 1/2 Cup at a time and stirring until liquid has absorbed.
Continue until rice is al dente and mixture is creamy, 25-30 minutes.
Step 3: Start Risotto
While risotto cooks, trim and slice mushrooms into 1/4-inch thick pieces.
Pick parsley leaves from stems.
Roughly chop leaves.
Zest and quarter Lemon.
Heat a drizzle of oil in a second large pan over medium-high heat.
Add Mushrooms and season with Salt and Pepper.
Cook, stirring, until browned and crisp, 6-8 minutes.
Turn off heat.
Transfer Mushrooms to a bowl.
Wipe out pan.
Step 4: Cook Scallops
While Mushroom cook, pat Scallops dry with a paper towel.
Season generously with Salt and Pepper.
Once Mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat.
Add scallops and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat.
Transfer scallops to a bowl.
Wipe out pan.
Step 5: Cook Butter and Finish Risotto
Melt 2 Tablespoons of Butter in same pan over medium heat.
Cook, stirring, until foamy and flecked with brown bits, 2-4 minutes.
Stir in half the Chopped Parsley and a squeeze of Lemon Juice.
Immediately transfer to a small bowl.
Step 6: Finish Risotto
Once Risotto is done, stir in:
- Mushrooms
- Parmesan
- 1 Tablespoon plain Butter
- Squeeze of Lemon Juice
- Lemon Zest
- Truffle Oil
Season Risotto with Salt, Pepper, and more Lemon Juice to taste.
Step 7: Serve
Divide between plates.
Tops with Scallops.
Drizzle with as much Brown Butter as you like.
Drizzle with remaining Truffle Oil if wanted.
Garnish with remaining Parsley.
Serve with remaining Lemon wedges on the side.
Recommended Pairings
Categories:
Seafood
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/scallops-over-truffled-mushroom-risotto-5fb7f285e78a9619350dd4ff