Porcini Mushroom Risotto with Seared Scallops | Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese with similar flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides acidity without alcohol, while chicken broth adds flavor at a lower cost.

scallops

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp provides a similar texture and is often more affordable than scallops.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a less expensive alternative.

Rehydrate dried porcini mushrooms in hot water for 20 minutes to create porcini stock.

Chop the rehydrated mushrooms after they have plumped up.

Warm up about 2.5 cups of porcini stock and add vegetable broth to make a total of about 6 to 6.5 cups of warm liquid.

Melt butter in a large skillet.

Sauté shallots in the melted butter until translucent.

Add fresh garlic, fresh thyme, and chopped porcini mushrooms; cook for a few minutes to develop flavors.

Stir in arborio rice until coated with butter and lightly golden.

Pour in about 0.5 cups of white wine and stir until absorbed.

Add broth in quarter-cup increments, stirring until absorbed for about 15 minutes.

Season risotto halfway through with salt and fresh cracked black pepper.

Add peas and zest a lemon into the risotto for flavor.

Stir in parmesan cheese and adjust consistency with reserved hot liquid if necessary.

Prepare sea scallops by removing the side muscle if present.

Heat oil in a skillet and sear scallops upside down until nicely browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens