Wild Mushroom Risotto with Pan Seared Digby Scallops
Ingredients
5 shallots, finely chopped
5 cloves garlic, finely chopped
3 cups (750 mL) chopped mixed wild mushrooms(shitake, oyster, portabella, button)
½ cup (125 mL) white wine
2 cups (500 mL) arborio rice salt and pepper
8 cups (2 L) vegetable stock, heated
½ cup (125 mL) grated Parmesan cheese
6 tbsp (90 mL) unsalted butter
2 tbsp (30 mL) canola oil
48 large Digby scallops
Directions
In a large saucepan, lightly sauté the shallots and garlic until cooked through; add mushrooms and cook until soft, about 4-5 minutes. Add white wine and reduce until there is not much left in the pan.
Add rice to the cooked shallot and mushrooms. Season with salt and pepper; stir for 1 minute. Over medium heat, add stock, a bit at a time, and stir until liquid is absorbed. Continue to add stock and stir until the rice has a firm al dente texture, about 8-10 minutes. Finish with Parmesan cheese and unsalted butter; adjust seasoning.
Season scallops lightly with salt and pepper; in a medium skillet, heat oil until it shimmers. Fry scallops over high heat, searing one side until golden; turn briefly to sear the other side. Serve immediately with the risotto. Makes 8 servings.
Tip: Do not allow the rice to boil; let the stock absorb slowly, to maintain the integrity of the rice kernel.