163
Gluten Free Scallop and Mushroom Risotto
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 1½ pounds sea scallops
- 1 medium onion, minced
- 3 garlic cloves, minced
- olive oil
- 1 pound assorted mushrooms (crimini, 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.
