Porcini Mushroom Risotto with Seared Scallops
Restaurant-Worthy Porcini Mushroom Risotto with Seared Scallops: A Perfect Balance of Hearty Risotto and Light, Buttery Scallops for Fine Dining at Home!
Why This Porcini Mushroom Risotto with Seared Scallops Recipe Will Become Your Go-To Gourmet Meal
Porcini mushrooms, known for their rich, earthy flavor, pair beautifully with tender, perfectly seared buttery scallops to create a restaurant-quality meal that feels like luxury on a plate. Risotto is famous for being a comforting, creamy dish, but when combined with the delicate flavors of porcini mushrooms and sweet scallops, it transforms into a sophisticated and elevated meal.
Surprisingly easy to make, this Porcini Mushroom Risotto with Seared Scallops is perfect for a romantic Valentine’s Day dinner, a special occasion, or even a fancy weeknight dinner. It’s the kind of dish that makes you feel like a professional chef, without needing extensive culinary skills or fancy equipment! Just follow my simple instructions on the recipe card and pro tips below to achieve a gourmet experience at home.
To take it to the next level, pair this meal with a crisp glass of white wine, such as Chardonnay or Pinot Grigio. The wine’s acidity and fresh notes will complement the earthy richness of the risotto and the buttery sweetness of the scallops.
Pro Tips for Perfect Risotto and Seared Scallops
- Use Warm Broth or Stock: Always add warm broth or stock to your risotto to maintain a consistent cooking temperature. This helps prevent the rice from becoming too mushy and ensures a creamy consistency.
- Stir Constantly: Risotto needs attention! Stir frequently to release the starch in the rice, which creates that signature creamy texture. This is essential for achieving a perfectly smooth risotto.
- How to Prep the Scallops: To remove the muscle from the side of the scallops, pinch the small, tough, rectangular piece of tissue between your thumb and forefinger and gently pull it away. Discard the muscle before cooking.
- Dry Scallops Thoroughly: For a perfect sear, ensure the scallops are thoroughly dried before placing them in the pan. Excess moisture can prevent them from getting a golden-brown crust.
Porcini Mushroom Risotto with Seared Scallops
Ingredients
- Risotto:
- 1 cup dried porcini mushrooms
- 3½ cups boiling water, for hydrating the porcini mushrooms
- 3½ cups chicken or vegetable broth/stock
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon fresh chopped thyme leaves
- 1½ cups arborio rice
- ½ cup dry white wine
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 tablespoon fresh lemon zest
- ½ cup frozen peas, thawed
- ½ cup freshly grated Parmesan cheese
- Scallops:
- 10-11 large sea scallops, side muscle removed, and gently dried with paper towels
- ½ teaspoon kosher salt
- ¼ teaspoon cracked or ground black pepper
- 2 tablespoons neutral oil such as grapeseed or canola oil
- 3 tablespoons butter
- 1 tablespoon fresh chopped parsley
- pinch flaky sea salt (optional)
Instructions
- To make the risotto, start by making a porcini broth. Place the whole porcini mushrooms in a medium bowl. Pour enough boiling water over the mushrooms to fully submerge them. Let them sit for about 15 minutes or until softened and reconstituted. Drain the mushrooms and reserve the broth. Chop the rehydrated mushrooms and set them aside.
- In a large Dutch oven or saucepan, combine your choice of broth/stock with the reserved porcini broth. Keep warm over low heat. In another large saucepan or Dutch oven, melt butter over medium heat. Add the chopped shallots and cook for 3 minutes, stirring frequently. Stir in the garlic, thyme, reserved porcini mushrooms, salt, and black pepper, and sauté for 30 to 40 seconds, making sure that the garlic does not burn.
- Stir in the Arborio rice and cook for 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
- Add ½ cup of the warm broth to the rice, and stir until all of the broth is absorbed. Continue adding the broth ½ cup at a time (reserving ½ cup for the very end, if needed), stirring continuously, until all of the liquid is absorbed and the rice is al dente, about 20 to 25 minutes. Once cooked, stir in the peas, lemon zest, and Parmesan cheese into the risotto. The rice should flow and look very creamy, (add remaining warm stock to loosen the rice, if necessary).
- To cook the scallops, season both sides with salt and pepper.
- Heat a large skillet over high heat. When hot, add the neutral oil. Carefully place the scallops in the hot oil and cook for 2 minutes, undisturbed. Add butter to the pan, then turn the scallops and cook for an additional 2 minutes. Spoon the melted, browned butter on top of the scallops and finish with a little fresh chopped parsley and flaky salt.
- To assemble the finished plates, serve the risotto in individual bowls or plates, top with the scallops and exta brown butter and parsley, if desired. Enjoy!