Recipe Information

• Servings: 4
• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Difficulty: Intermediate

Ingredients

• For the Risotto:
  • 400g Arborio rice
  • 1 yellow onion, finely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 10cl champagne
  • 3 liters chicken broth
  • 300g chanterelle mushrooms, cleaned
  • 200g foot of sheep mushrooms, cleaned
  • 100g Parmesan cheese, grated
  • Olive oil for sautéing
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Truffle shavings (optional for garnish)
• For the Scallops:
  • 12 scallops
  • Olive oil for searing
  • Fleur de sel (or sea salt)

Instructions

1. In a saucepan, heat the chicken broth until just simmering. Keep warm over low heat.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and shallot, sautéing until translucent.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, ensuring the rice is well-coated and slightly toasted.
5. Pour in the champagne and let it simmer until mostly absorbed by the rice.
6. Gradually pour in warm chicken broth, one ladle at a time, stirring continuously. Wait until the liquid is nearly absorbed before adding the next ladle. This process should take about 18-20 minutes.
7. Meanwhile, in another skillet, heat olive oil over high heat. Season the scallops with fleur de sel. Sear them for about 2 minutes each side until golden and just cooked through. Remove from heat and set aside.
8. When the risotto is creamy and the rice is al dente, stir in the cleaned chanterelles and foot of sheep mushrooms. Cook for 2-3 minutes until the mushrooms are tender.
9. Remove from heat and add the grated Parmesan cheese, stirring well to combine. Adjust seasoning with salt and pepper as necessary.
10. Serve the risotto topped with seared scallops and garnish with truffle shavings if desired.

Notes

This risotto is best served fresh, but you can prepare the broth and the mushroom mixture in advance. Reheat before serving to save time!

Recipe Tips

• Ensure to use high-quality Parmesan for the best flavor.
• Experiment with different types of mushrooms for varied flavors.
• To enhance the dish, you can add a drizzle of truffle oil before serving.

Nutritional Information

Each serving contains approximately 520 calories, 25g fat, 15g carbohydrates, and 40g protein.

Frequently Asked Questions (FAQ)

1. Can I make risotto without wine?

Yes, you can replace wine with additional broth or water, though the flavor will change slightly.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

3. Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking for the best sear.

4. What can I serve with Mushroom Risotto?

This dish pairs well with a light green salad or some grilled vegetables on the side.

5. Can I substitute the Arborio rice?

Any short-grain rice can work, but Arborio is preferred for its creamy texture.