Mushroom Risotto with Scallops Recipe

INGREDIENTS

• 4 cups chicken stock or vegetable broth
• 1 pound sea scallops
• 4 tablespoons salted butter
• 3 tablespoons olive oil
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon parsley, fresh
• ½ yellow onion, diced
• 4 cloves garlic, diced
• 2 cups mushrooms, sliced
• 1 tablespoon thyme, fresh
• 1 tablespoon rosemary, fresh
• 2 cups Arborio rice
• 2 cups dry white wine
• ½ cup Parmesan cheese
• ¼ cup milk
• 1 lemon, zested and juiced
• Salt and pepper

INSTRUCTIONS

1. Add chicken broth to a large saucepan over low heat.
2. Pat the scallops dry and then add onion powder, garlic powder, parsley, and salt and black pepper.
3. In a large skillet, warm the olive oil and 2 tablespoons of butter over medium-high heat.
4. Place in the skillet and sear on each side for about 3-4 minutes, until golden brown.
5. Remove the scallops from the skillet and add the remaining butter. Reduce to medium heat.
6. Sauté onions and season with salt and pepper.
7. Add the diced garlic and continue to cook for 2-3 minutes, then add the mushrooms and a pinch of salt.
8. Continue to cook until fragrant, about another 3 minutes.
9. Remove mushrooms and set aside.
10. Add a little more olive oil into the pan and then add the Arborio rice, fresh thyme leaves and rosemary.
11. Slightly toast the arborio rice until it becomes translucent, then reduce the heat to low and begin adding the warmed broth, one cup of the broth at a time.
12. Constantly stir until the broth is absorbed, then add another cup of the broth and repeat until all of the broth is used.
13. Add in white wine, one cup at a time.
14. Once all of the liquid is absorbed, remove from the heat and stir.
15. Taste for salt and pepper and add accordingly.
16. Grate in fresh Parmesan cheese.
17. Add a squeeze of lemon juice, and about a tablespoon of lemon zest.
18. Add back in the mushrooms and scallops.
19. Top with a little more lemon zest and parmesan, serve, and enjoy!