Description

Elevate your home cooking with this Creamy Scallops and Mushroom Risotto, a dish that brings restaurant-quality elegance to your table. The silky, Parmesan-infused Arborio rice is the perfect base for tender, seared scallops and earthy mushrooms. Finished with butter, thyme, and a hint of garlic, this risotto is a luxurious comfort food ideal for special occasions or an indulgent dinner at home.

Ingredients

Scale

1 lb scallops, cleaned and patted dry
2 tablespoons olive oil
Salt and black pepper, to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1 cup mushrooms, sliced
4 cups chicken or vegetable broth, warmed
½ cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon fresh thyme, chopped
Optional: chopped parsley for garnish

Instructions

Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and sear them for 2-3 minutes per side until golden brown. Remove and set aside.

In the same skillet, add a little more oil if needed and sauté onions and garlic until soft.

Add mushrooms and cook until tender.

Stir in Arborio rice and cook for 1-2 minutes to lightly toast the grains.

Gradually add warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until rice is creamy and tender, about 18-20 minutes.

Remove the skillet from heat and stir in butter, Parmesan cheese, and thyme. Adjust seasoning with salt and pepper.

Gently fold in the seared scallops.

Serve immediately, garnished with parsley if desired.

Notes

lways use warm broth to maintain cooking temperature and creaminess.
Stir continuously, but not aggressively — gentle movement is key.
Scallops should be seared last for the best texture and temperature.
Add cheese and butter off-heat to avoid greasiness.

Customize with seasonal vegetables or fresh herbs for variety.