Risotto with Mushrooms and Scallops
 
 
Recipe type: Main
Cuisine: Italian
Ingredients
  • Arborio Rice - 80 g
  • Onions - 15 g
  • Dry white wine - 20 g
  • Olive oil for frying - 30 g
  • White mushrooms, fresh - 30g
  • Butter - 30 g
  • Chicken broth - 200 g
  • Parmesan cheese - 10 g
  • Scallops - 80 g
  • Fresh Garlic - 5 g
  • Thyme - 2 g
  • Salt - 2 g
  • Ground black pepper - 1 g
  • Pecorino cheese - 10 g
Instructions
  1. Cut the onion into small cubes (about 5 mm) and fry until transparent in olive oil
  2. Add the rice and thyme, fry again, until the rice is pop
  3. Add the wine, bowl down
  4. Enter a little of broth, bowl down again. So we repeat, adding broth until the rice is almost cooked, stir the dish in a clockwise direction
  5. It is important not to digest the rice, it should be al dente: well cooked, but stay tight
  6. In another pan fry coarsely chopped white mushrooms (1cm), add salt and pepper
  7. At the final stage of cooking risotto we add sauteed mushrooms, butter, Parmesan
  8. Separately, in a pan fry scallops with garlic, salt and pepper literally three minutes on one side and three minutes on the other
  9. We spread risotto in a deep plate, put on top fried scallops
  10. Sprinkle the finished dish with grated Pecorino cheese
Recipe by Food'n'chef at https://old.foodnchef.com/recept-rizotto-s-belymi-gribami-i-grebeshkami/