Porcini Mushroom Risotto with Scallops
This creamy porcini mushroom risotto is packed with beautiful earthy and nutty flavours. Topped with pan seared scallops and grated parmesan, the dish is the perfect elegant plate for a special occasion.
Equipment
- frying pan
- pot
- stock pot
Ingredients
For the Risotto
- 200 g risotto rice carnaroli or arborio
- 40 g dried porcini mushrooms
- 3 shallots peeled and finely chopped
- 3 clove garlic peeled
- 5 large button mushrooms
- 1 carrot peeled
- ½ brown onion peeled
- ½ leek white part
- 3 thyme sprigs
- ⅓ bunch flat parsley
- 50 g parmesan freshly grated
- 50 g butter diced
- 4 tablespoon white wine
- 2 tablespoon olive oil
- sea salt, black pepper
For the Scallops
- 16 scallops fresh or frozen
- 2 tablespoon olive oil
- 1 large handful rocket leaves for decoration
- sea salt
Instructions
For the Risotto
- Cover the porcini mushrooms with room temperature water to re-hydrate the mushrooms. Leave submerged for 10 minutes and then strain. Press the porcini gently with your hands to remove excess water. Keep the porcini water for the stock.
- Make the vegetable stock from the stems of the mushrooms, two sliced mushrooms, ½ onion cut in half, ½ carrot cut lengthwise in half, white part of leek cut lengthwise in half, 2 garlic cloves, 1 thyme sprig, 1 pinch of salt and 2 litre (8½ cups) water. Bring to a boil and reduce the heat to medium. Add half of the porcini water and let it simmer for 10 minutes. Put the pot of stock aside while you start the risotto.
- Cut the remaining carrot and chop the mushrooms into small dices. Slice the porcini mushrooms. Heat the olive oil in a large pan. Add the shallots, carrots and mushrooms and cook over high heat for 2 minutes.
- Add the porcini mushrooms and one finely chopped garlic clove and continue cooking for 2 minutes.
- Add the rice and keep cooking for another minute until it is lightly toasted.
- Deglaze with the white wine and add enough mushroom stock through a strainer to cover the rice completely.
- Cook for about 5 minutes stirring occasionally until the rice has absorbed almost all of the stock. Add again enough stock to cover the rice and continue simmering.
- Meanwhile chop the thyme sprig and parsley. Add the thyme sprig to the risotto and cook until the rice has absorbed the stock. Check the doneness of the rice, it should be almost al dente.
- Right before you add the scallops to the pan add another ladle of stock and 2 tablespoon of the grated parmesan (or grate straight into the risotto like I do).
- Finally, stir in the butter and chopped parsley, season well with salt and pepper.
- The risotto should have a creamy consistency and a glossy shine. The rice should still have a bite feel.
- Dish up the risotto in a bowl or flat plate and grate some more parmesan over the top.
For the Scallops
- If the scallops come in the shell, remove them from the shell and make sure they are clean. Pat them dry and season with sea salt from both sides.
- Heat olive oil in a frying pan until very hot. Add the scallops and cook for 2 minutes
- Turn them around (they should have a nice brown colour). Cook for another 30 seconds and remove from the pan
- Serve immediately on top of the risotto and garnish with rocket leaves.
Notes
Note: Always keep a small amount of mushroom stock in case you are falling behind with the scallops and need to bring back the risotto to its creamy texture. Avoid serving a dry risotto.
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