Mushroom Truffle Risotto with Cast Iron Scallops
Mushroom Truffle Risotto is a delicious meal that is worthy of special occasions. It's rich and creamy with lots of parmesan cheese and delish sauteed mushrooms. Although this recipe is a bit more time consuming with more expensive ingredients, it is my go-to special recipe that I love to make my husband for Valentine's Day or his birthday. This creamy blend of rice is topped with beautifully seared cast iron scallops for a spectacular restaurant quality dinner! If you really want to WOW that special person in your life than this is the dinner for you!
Servings: 4
Equipment
- cast iron skillet optional
Ingredients
Mushroom Risotto
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 4 ounces gourmet mushroom
- 2 cups arborio rice
- 1 cup white wine
- 5-6 cups chicken broth
- 1 tablespoon truffle spread
- 2 cups parmesan cheese, fresh grated
- ½ teaspoon salt
Cast Iron Seared Scallops
- 1 pound scallops
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Heat a large deep sided skillet over medium heat. Add butter and olive oil.
- When hot add shallots and mushrooms and sauté for 4-5 minutes. Stir constantly making sure shallots do not burn.
- Once shallots are translucent and mushrooms have softened, add arborio and stir to coat in oil for 1 minute.
- Add cup of white wine to the rice. Stir continuously until wine has absorbed. Meanwhile warm chicken broth on another burner in a small sauce pan.
- Add 1 ladle of warm broth at a time stirring constantly. Wait until broth has absorbed before adding the next ladle of broth. This process may take 25-30 minutes before all of the broth has been used and the arborio is tender.
- When arborio is tender stir in truffle spread and parmesan cheese. Season with salt.
Cast Iron Seared Scallops
- Prepare scallops before cooking the risotto so they are ready to cook when the risotto is at the final stages of being finished. Scallops will need to be thawed if using frozen and as dry as possible. Set on paper towels to pat dry. Keep in the refrigerator until ready to cook.
- When the risotto is close to finished heat the cast iron skillet over medium-high heat. When skillet is hot add the olive oil and butter.
- Wait for the oil to be hot and sizzling before adding the scallops. Carefully add them to the hot oil with tongs.
- Cook scallops on the first side for 60-90 seconds in order to form a nice golden sear before flipping to the other side.
- Cook on other side for just 30 seconds or until scallop is cooked through.
- Immediately plate the risotto and top with the seared scallops. Garnish with parsley and extra grated parmesan cheese if desired.