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Risotto, the culinary pride of Italy, is a timeless dish with a fascinating history. While Milanese risotto is renowned for its saffron-infused golden hues, this variation pairs the creamy texture of Arborio rice with the earthy richness of porcini mushrooms and the delicate sweetness of scallops.
This recipe, crafted by the talented chef Darya Grasitskaya, brings a gourmet flair to your kitchen. With careful attention to each step, you’ll create a dish that embodies the essence of Italian cuisine: simplicity, quality ingredients, and bold flavors.
Whether for an elegant dinner or a special occasion, this risotto is sure to impress.
•⅓ cup (80 g) Arborio rice
•1 tbsp (15 g) finely diced onion
•2 tbsp (30 g) olive oil for frying
•2 tbsp (30 g) unsalted butter
•1 cup (200 g) chicken broth, warm
•1 oz (30 g) fresh porcini mushrooms, roughly chopped
•3 tbsp (20 g) grated Parmesan cheese
•1 tbsp (10 g) grated Pecorino cheese
•2 large scallops (80 g)
•1 clove garlic, crushed
•1 tbsp (20 g) dry white wine
•1 sprig fresh thyme
•Salt to taste
•Black pepper to taste
Step 1: Prepare the Risotto Base
1.Heat olive oil in a pan over medium heat. Add the diced onion and sauté until translucent.
2.Add the Arborio rice and thyme, stirring until the rice begins to crackle lightly.
Step 2: Add Wine and Broth
3. Pour in the white wine and cook until evaporated.
4. Begin adding the warm chicken broth one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. Repeat until the rice is nearly cooked but still firm to the bite (al dente).
Step 3: Cook the Porcini Mushrooms
5. In a separate pan, heat 1 tbsp of olive oil. Sauté the porcini mushrooms until golden, seasoning with salt and pepper.
Step 4: Finish the Risotto
6. Add the sautéed mushrooms to the risotto, along with butter and Parmesan cheese. Stir gently until creamy and well combined.
Step 5: Sear the Scallops
7. In a clean pan, heat olive oil over medium-high heat. Add the crushed garlic for flavor, then sear the scallops for 2-3 minutes on each side until golden and slightly caramelized. Season with salt and pepper.
Step 6: Plate and Serve
8. Spoon the risotto into a deep plate. Place the seared scallops on top.
9. Garnish with Pecorino cheese and serve immediately.
