Capesante Risotte ai Funghi
A spectacular Summer dish, creamy risotto made with diced onions, sauteed portabello mushrooms and scallops drenched in butter and garlic. The risotto was cooked perfectly which takes at least 20 minutes and the mushrooms had such a meaty flavor. I then heated up a small pan, melted butter added a few garlic cloves and sauteed the scallops. The smells were like we were at the Sea.
Scallop Mushroom Risotto
8 large scallops
1 large portobello mushroom
2 cups Arborio rice
4 cups vegetable broth
1/2 onion, diced
1/2 cup parmigiano cheese, grated
4 tablespoons butter
4 garlic cloves
1 tablespoon fresh parsley, chopped
salt and pepper
In a large pan heat 2 tablespoons butter and 1 tablespoon olive oil, saute onions for a few minutes add rice and coat with butter and onions. Toast the rice 3 or 4 minutes, add broth one ladle at a time. Let the broth absorb into the rice before adding more. This should take about 20 minutes it wil be al dente, add parmigiano.
In a frying pan heat butter, slice mushrooms and saute on each side add salt and pepper, set aside. In a small frying pan add 2 tablespoons butter and 3 or 4 garlic cloves get it hot add scallops and don't move for 2 minutes flip over and cook another minute or so.
Arrange rice on plate top with sliced mushrooms and a scallop or two. Sprinkle fresh parsley and serve, serves four.
Ricette by Chef Chuck's Cucina