Risotto with Scallops, Mushrooms and Garlic Scapes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4-6
Ingredients
  • 1 small onion, diced
  • Extra virgin olive oil (about 5 Tbsp. total)
  • Salt and freshly ground pepper
  • 900 ml. (about 4 cups) chicken stock
  • 12 oz. arborio rice
  • 6 oz. shiitake mushrooms
  • 3 garlic scapes, cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler
  • 4 Tbsp. butter, divided
  • 3 Tbsp. heavy cream
  • ½ cup grated Parmesan cheese, plus shavings for garnish
  • 1 lb scallops
Instructions
  1. Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.
  2. Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper.
  3. Add the rice and mix thoroughly.
  4. Gradually add the stock to the rice, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full.
  5. Continue this process until the rice is cooked to al dente.
  6. While the rice is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown.
  7. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.
  8. Once the rice is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine.
  9. Then gently stir in the scallops, mushrooms and garlic scapes. Stir until the scallops are cooked.
  10. Taste and add additional salt and pepper, if necessary.
  11. Add additional Parmesan cheese on to the top for garnish.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/risotto-with-scallops-mushrooms-and-garlic-scapes/