Mushroom Risotto & Scallops
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This dish was inspired by a memorable Icelandic dinner. I share it here with scallops, however in Iceland it came with a beautiful piece of Icelandic cod.
2 cups organic arborio rice, rinsed 5 cups chicken broth, hot 1 pound mushrooms, sliced (assorted if preferred) 1/2 cup white wine, room temperature (optional) 1 onion, chopped 1/2 to 1 cup Parmesean cheese, to taste 6 T ghee, butter, olive oil or coconut oil salt & pepper to taste sea scallops, 3/4 per serving arugula or watercress lemon |
Plate: www.greeenbridgepottery.com
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Risotto
In a large saucepan or skillet, melt 2 T of the ghee (or which ever oil you prefer) and saute the mushrooms until cooked through and set aside.
Add another tablespoon of the oil to the pan and saute the onion. Once the onions are translucent, add the remaining oil if necessary and the rinsed arborio rice. Stir to coat the rice and allow it to brown for a minute or two.
Turn the heat down and slowly add the 1/2 cup of the white wine if you're using it, otherwise use 1/2 cup of the hot broth. Allow the liquid to be fully absorbed into the rice.
At this point, you'll start adding the broth to the rice mixture 1/2 a cup at a time, allowing the liquid to be fully absorbed before adding more liquid. This takes time (about 30-40 minutes), but it's what makes risotto well, risotto - so don't rush it! Savor the smells and the textures as you lovingly attend to this beautiful dish. :)
When all the liquid is absorbed into the rice check to make sure the rice is done. You want it to be chewy. If it's still a bit underdone, add more hot chicken broth (or wine).
When the rice texture is to your preference, add the mushrooms and the cheese. Season to taste, pepper is especially delicious.
This recipe makes about 6 servings - enough for leftovers!
Scallops
Toss the rinsed and dried scallops in a bag with bread crumbs, paprika, and pepper. This is not necessary, but it does help the scallops get a nice browned color. Saute in a heated frying pan with ghee (or your preferred oil) and cook for 6 minutes total, turning over once.
Plating
Place a large spoonful (a cup or so) of the risotto on the plate, with three scallops on top. Garnish with arugula or watercress and a slice of lemon.
In a large saucepan or skillet, melt 2 T of the ghee (or which ever oil you prefer) and saute the mushrooms until cooked through and set aside.
Add another tablespoon of the oil to the pan and saute the onion. Once the onions are translucent, add the remaining oil if necessary and the rinsed arborio rice. Stir to coat the rice and allow it to brown for a minute or two.
Turn the heat down and slowly add the 1/2 cup of the white wine if you're using it, otherwise use 1/2 cup of the hot broth. Allow the liquid to be fully absorbed into the rice.
At this point, you'll start adding the broth to the rice mixture 1/2 a cup at a time, allowing the liquid to be fully absorbed before adding more liquid. This takes time (about 30-40 minutes), but it's what makes risotto well, risotto - so don't rush it! Savor the smells and the textures as you lovingly attend to this beautiful dish. :)
When all the liquid is absorbed into the rice check to make sure the rice is done. You want it to be chewy. If it's still a bit underdone, add more hot chicken broth (or wine).
When the rice texture is to your preference, add the mushrooms and the cheese. Season to taste, pepper is especially delicious.
This recipe makes about 6 servings - enough for leftovers!
Scallops
Toss the rinsed and dried scallops in a bag with bread crumbs, paprika, and pepper. This is not necessary, but it does help the scallops get a nice browned color. Saute in a heated frying pan with ghee (or your preferred oil) and cook for 6 minutes total, turning over once.
Plating
Place a large spoonful (a cup or so) of the risotto on the plate, with three scallops on top. Garnish with arugula or watercress and a slice of lemon.
