Mushroom Risotto with Butter Poached Scallops

Ingredients

• 0.5 cup Arborio Rice
• 2 cups Chicken Broth
• 0.33 lb Portobello Mushrooms
• 0.33 lb White Mushrooms
• 1 unit/count Shallots
• 1 pinch Salt (to taste)
• 1 tbsp Olive Oil
• 2.5 tbsp White Wine
• 1 pinch Black Crushed Pepper (to taste)
• 1 tbsp Chives (finely chopped)
• 1.5 tbsp Salted Butter
• 1 tbsp Tarragon (finely chopped)
• 2 tbsp Parmesan Cheese (freshly grated)
• 0.5 lb Bay Scallops
• 0.5 tbsp Butter
• 1 pinch Kosher Salt (to taste)
• 1 unit/count Garlic Cloves
• 0.5 unit/count Lemon Juice (from 0.5 lemon)
• 1 tbsp Parsley

Instructions

1. 1In a small saucepan, gently heat the chicken broth over low heat and keep it warm.
2. 2In a large saucepan, warm 0.5 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook until they are soft, about 3 minutes. Remove the mushrooms and their liquid, and set aside.
3. 3In the same saucepan, heat another 0.5 tablespoon of olive oil and add the shallots. Cook for 1 minute, then add the Arborio rice, stirring to coat with oil for about 2 minutes. Once the rice is pale and golden, pour in the wine, stirring constantly until fully absorbed.
4. 4Add one ladle of warm chicken broth to the rice, stirring until absorbed. Continue adding broth one ladle at a time, stirring continuously, until all broth is absorbed and the rice is firm yet slightly chewy, about 15-20 minutes.
5. 5Remove the saucepan from heat and stir in the reserved mushrooms with their liquid, butter, chives, tarragon, and Parmesan cheese. Season with salt and pepper to taste.
6. 6Melt 0.5 tablespoon of butter in a large skillet over medium-high heat. Rinse the scallops with cold water, pat dry, and season with salt and pepper. Add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side.
7. 7In the same skillet, melt 1 tablespoon of butter. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice and season with salt and pepper to taste.
8. 8Serve the risotto on a flat plate, placing the scallops on top. Drizzle with lemon butter sauce and garnish with parsley. Enjoy!