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Ingredients
1½ pounds sea scallops
1 medium onion, minced
3 garlic cloves, minced
olive oil
1 pound assorted mushrooms (cremini, shiitake and white button mushrooms), stems removed and sliced
3 tablespoons fresh thyme leaves
3 tablespoons chopped fresh parsley plus more for garnish
2 bay leaves
½ cup Dry Riesling or any white wine
2 cups Arborio rice - gluten free
2 (32 oz.) Swanson Chicken stock, warm - gluten free
4 tablespoons butter
½ cup grated Parmigiano-Reggiano
kosher salt
black pepper
Instructions
- Season the scallops with salt and pepper. Preheat a non stick pan over medium high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter.
- When oil is hot, sear the scallops about 2 minutes per side or until browned. Transfer to a plate and set aside.
- Preheat a large deep pot over medium heat. Add a splash of olive oil, the garlic and the onions. Cook for 5 minutes until translucent. Add the mushrooms and herbs, cook until browned about 8 minutes. Season with salt and pepper.
- Add the rice and stir for 3 minutes. Stir in the wine and cook for 1 minute. Season a bit more, then add 1 cup of chicken stock. Stir and let the rice absorb the liquid then add another cup and continue adding ( about 12 to 15 minutes).
- The risotto should be slightly firm and creamy. When the risotto is cooked add the cheese and 2 tablespoons of butter.
- Place the risotto on a serving platter. Top with scallops and garnish with minced fresh parsley.
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