Mushroom Risotto with Bay Scallops

  • Olive oil
  • 5 handfuls of Arborio rice
  • 1 clove garlic minced
  • 1 cup parmesan cheese
  • 2 thin slices of prosciutto minced and browned
  • 1 large portabella mushroom diced
  • 1 bag dried porcini mushrooms
  • 1/3 cup white wine
  • 3 tbsp butter
  • 1/4 stick butter
  • 6 cups chicken stock
  • 1/2 cup chopped fresh parsely
In a pot, heat chicken stock. Keep on a low heat. Add Porcini mushrooms to a small bowl. Add 1 ladle of broth. Allow to reconstitute for 1 minute. Take mushrooms out and dice. Save juice. In large saucepan, Add 3 tbsp butter and rice. Toast rice slightly. Do not brown! Once rice is ready, add white wine and Prosciutto. Cook for 1 minute for alcohol to dissipate. Add the saved broth used to reconstitute mushrooms to the rice. Keep rice on a medium high heat. Continuously mix until broth is absorbed. Add Mushrooms and 1 ladle of broth. continually mix until broth is mostly absorbed. Add 1 ladle of broth. Continue to mix until broth is mostly absorbed. Repeat adding 1 ladle of broth, mixing and allowing absorption until all broth is used up. Take pan off heat and add 1/4 stick of butter. Ad Parmesan and parsely and fold in. Serve immediately on a warm plate.

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