Risotto with Sea Scallops
- 12-16 ounce package of sea scallops
- 8 ounce package of sliced mushrooms
- 2 cups arborio rice
- 2 cups water
- 4 cups chicken broth (I use 1 carton of low sodium chicken broth - usually Swanson's or Progresso)
- 1 cup grated Parmesan
- 1/4 cup heavy cream or half & half
- 6 TBS butter
- salt and pepper
- soy sauce
- 1/2 small onion, diced
- 1 clove garlic, minced
Heat water and broth in a saucepan over medium/low, keep close to skillet.
Heat a cast iron skillet over medium high. Once hot, but not smoking, add 2 TBS butter. Saute mushrooms until brown and cooked, about 5-10 minutes. Season with salt and pepper, and a dash or two of soy sauce. Remove from pan.
Add 2 TBS butter to pan. Season scallops with salt and pepper. Add to skillet and cook for a minute and a half on the first side. Flip over (you should have a nice golden brown crust), and cook an additional 90 seconds. Remove from pan.
Add remaining butter and diced onion. Cook for 2 minutes. Turn down heat to medium. Add in garlic, saute an additional minute. Season with salt and pepper. Stir in arborio rice. Toast rice with onions and garlic for a minute or two. Begin adding broth mixture, a ladle or two at a time. Once most of the liquid is absorbed, add another ladle or two and repeat until approximately 1/2 the broth mixture is gone. At this point, begin tasting the rice for doneness, adding the broth mixture a ladle at a time until rice is fully cooked. This process usually takes 20 to 25 minutes. Once the rice is al dente, turn off heat. Stir in cream and Parmesan. Serve immediately, topped with mushrooms and scallops. Enjoy!