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Mushroom Risotto & Scallops

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

A beautiful handmade porcelain plate holding a serving of risotto and topped with seared scallops and rocket or argula; accompanied by a lemon wedge on the side.
Plate: www.greeenbridgepottery.com
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.

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Deborah Cort - Divinely Nourishing Writing
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  • Writing Workshops
  • About Deborah
  • Blog
  • THIS & THAT
    • Healthy & Nourishing Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Morning Quiche Cup
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Fish Bowl
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste
      • Matcha Latte
    • Books, Podcasts, Videos, Websites
    • Labyrinth