Scallops Over Truffled Mushroom Risotto (Edit)

Yield

2

Ingredients

  • 2 tbsp chicken stock concentrate

  • 2 clove garlic

  • 1 shallot

  • 1 cup arborio rice

  • 8 oz button mushrooms

  • 1 lemmon

  • 1 tbsp fresh parsely

  • 8 oz scallops

  • 1/4 cup parmesan cheese

  • 3 tbsp truffle oil

Directions

  • Bring 4 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce to a low simmer

  • Meanwhile, wash and dry all produce. Slice garlic as thinly as possible. Halve, peel, and mince shallot

  • Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring, until softened, 1 minute

  • Add rice, stir until translucent, 1-2 minutes

  • Add ½ cup stock, stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy, 25-30 minutes

  • Meanwhile, trim and slice mushrooms into ¼-inch-thick pieces, Zest and quarter lemon, Pick parsley leaves from stems; roughly chop leaves.

  • Heat a drizzle of oil in a second large pan over medium high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and crisp, 6-8 minutes. Turn off heat; remove from pan and set aside. Wipe out pan.

  • Pat scallops dry with paper towels and season generously all over with salt and pepper

  • Heat a large drizzle of oil in pan used for mushrooms over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove from pan and set aside, covered. Wipe out pan.

  • Melt 2 tbsp butter in same pan over medium heat. Cook, stirring, until foamy and flecked with amber brown bits, 2-4 minutes

  • Stir in half the parsley and a squeeze of lemon juice. Immediately transfer to a small bowl. Once risotto is done, stir in mushrooms, Parmesan, 1 tbsp butter, 1 tbsp truffle oil, a squeeze of lemon juice, and lemon zest to taste

  • Season risotto with salt, pepper, and more lemon juice to taste. Divide between bowls; top with scallops. Drizzle with brown butter and truffle oil to taste. Garnish with remaining parsley. Serve with any remaining lemon wedges on the side.