Growing up I was completely convinced that I hated mushrooms. I would not eat anything that had even the slightest little mushroom flavor in it. I probably didn’t even try them but was definitely a stubborn child. Now I know better and boy was I ever wrong. I absolutely love the earthy flavor of mushrooms. I was completely missing out–thanks Mom!
Whenever I see risotto on a menu, that is what I usually order. It is just so creamy and delicious. Since I have an allergy to corn, I have to steer clear of grits and polenta. But rice- I can totally eat rice. This risotto is earthy and pairs perfectly with brown butter seared scallops and shrimp. I served it with Utopia Pinot Noir Rose. It was perfect.
Mushroom Risotto with Scallops and Shrimp
For the Risotto:
4 tablespoons butter
1 small yellow onion, diced
4 cloves garlic, minced
1pound baby Portobello mushrooms, sliced
2 cups Arborio rice
6 cups chicken stock, warmed
1 cup white wine, room temperature
1 cup heavy cream, room temperature
1 cup Parmigiano-Reggiano cheese, shredded
salt and pepper to taste
For the shrimp and scallops:
2 tablespoons butter
1 shallot, minced
2 cloves garlic, minced
1 pound large shrimp
1 pound large scallops
salt and pepper to taste
To make the risotto:
Melt the butter in a large saucepan. Sauté the onion and garlic over medium-low heat until translucent. Add the mushrooms and sauté until soft. Meanwhile, heat the chicken stock in a pot over low heat until simmering. Add the rice to the pan and sauté until the rice looks like pearls. This will take about 5 minutes. Add 1 cup of the broth to the rice and stir until all of the liquid is absorbed. Continue to add liquid 1 cup at a time until it all is absorbed. Make sure to stir the rice continually. If you stop, the rice will stick. Add the wine and stir until completely absorbed. (At this point, make sure that you have a good glass of wine to drink because you will be stirring for about 20 minutes.) Add the cream and do the same. Once all of the liquid is absorbed, the rice will be creamy and tender. Add the cheese and mix well. Season with salt and pepper to taste.
To make the scallops and shrimp:
Rinse, peel and devein the shrimp. Pat them dry and season with salt and pepper. Rinse the scallops, pat dry, and season with salt and pepper. Melt butter in a large sauté pan over medium-high heat and add the shallot and garlic. Cook until soft and translucent. Add the shrimp and scallops and cook until the shrimp are pink and the scallops start to become white about 5 minutes. Season with salt and pepper to taste.
Add the shrimp and scallops to a large bowl of risotto. Garnish with parsley and season with salt and pepper to taste.