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Risotto with Wild Mushrooms and Scallops (Tyler Florence) Recipe

Risotto with Wild Mushrooms and Scallops (Tyler Florence) Recipe

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Risotto with Wild Mushrooms and Scallops (Tyler Florence)

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Ingredients:

Serving

extra-virgin olive oil
1 1/2 lb sea scallops , crescent-shaped muscles removed and discarded
salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 lb assorted mushrooms , such as portobello , crimini , and shiitake, stemmed
leaves from handful fresh thyme sprigs
2 tbsp chopped fresh flat-leaf parsley
2 bay leaves
2 cups arborio rice
1/2 cup dry white wine , such as pinot grigio
8 cups canned chicken stock, heated
2 tbsp butter
1/2 cup freshly grated parmigiano-reggiano
fresh flat-leaf parsley, for garnish

Directions:

Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1005.35 Kcal (4209 kJ)
Calories from fat	193.14 Kcal
		% Daily Value*
Total Fat	21.46g	33%
Cholesterol	126.01mg	42%
Sodium	2047.56mg	85%
Potassium	1478.18mg	31%
Total Carbs	116.75g	39%
Sugars	13.3g	53%
Dietary Fiber	2.97g	12%
Protein	72.05g	144%
Vitamin C	7.2mg	12%
Vitamin A	0.1mg	2%
Iron	3mg	17%
Calcium	51.4mg	5%

Amount Per 100 g
Calories	102.72 Kcal (430 kJ)
Calories from fat	19.73 Kcal
		% Daily Value*
Total Fat	2.19g	33%
Cholesterol	12.87mg	42%
Sodium	209.2mg	85%
Potassium	151.03mg	31%
Total Carbs	11.93g	39%
Sugars	1.36g	53%
Dietary Fiber	0.3g	12%
Protein	7.36g	144%
Vitamin C	0.7mg	12%
Iron	0.3mg	17%
Calcium	5.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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