Instructions

In a large saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

In a separate large, deep skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the sliced mushrooms to the skillet and cook until they are tender and any liquid they release has evaporated.

Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well coated with the oil and slightly translucent.

Pour in the white wine and stir until it is absorbed by the rice.

Begin adding the warm broth to the rice, one ladle full at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Stir in the grated Parmesan cheese and butter, and season with salt and pepper to taste. Keep warm while you prepare the scallops.

Pat the scallops dry with paper towels and season both sides with salt and pepper.

In a large skillet, heat the olive oil over high heat until it shimmers. Add the scallops to the skillet, making sure they are not too crowded, and sear without moving them for 1-2 minutes, until they develop a golden crust.

Flip the scallops and add the butter to the skillet. Cook for another 1-2 minutes, basting the scallops with the melted butter, until they are just cooked through and opaque.

Remove the scallops from the skillet and let them rest for a minute.

Divide the mushroom risotto among serving plates or bowls. Top each portion with seared scallops. Garnish with freshly chopped parsley and serve immediately.

Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good rice and seafood pages.