The ultimate comfort meal in my home. Creamy risotto with buttery scallops and my favorite way to finish it off is with some tomato beurre blanc by my friends at Le Sauce & Co.
I have went on and on about Le Sauce in previous posts and I am still at it. I truly LOVE their sauces and highly recommend giving them a try. It can take a already delicious dish and throw it over the top. YUM. Here is a link to their site. To clarify I have no affiliation or monetary gain from this, I just really do love to use their products.
https://www.lesaucecompany.com/
Even if you want to make this dish without the sauce it is absolutely killer. You can top with brown butter, regular melted butter with garlic or a homemade beurre blanc. I have done them all and CHEFS KISS every time.
Just look at the creamy dreamy risotto… the buttery scallops yumm. Ok and to take it over the top… BACON! I like to crumble some center cut, thick slices of bacon on top. It is truly a gourmet meal and one I love to serve on special occasions as risotto does take a while to make. It is absolutely worth it too.
Let’s get started..
Mushroom Risotto
Ingredients
- 3 1/2 cups Chicken broth/stock
- 1/2 white onion, minced
- 1 cup parmesan cheese plus more for topping
- 8 tbsp butter
- 1 cup Arborio rice
- 1/2 cup dry white wine
- sea salt and black pepper
- 1 cup baby portabello mushrooms, chopped
- 2 tsp parsley, chopped
- 3 tbsp butter
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 2 tbsp. basil, chopped
Instructions
- In a small saucepan combine the broth and 1 cup of water. Bring to a boil, then set to low.
- In a large saucepan, over medium heat warm 4 tbsp. of butter, add onion, mushrooms, season with salt and pepper then cook until translucent. About 5 minutes.
- Add rice stirring frequently. Cook for 2 minutes then add the wine and cook until absorbed, again about 2 minutes.
- Ladle in 2 ladles or cups of the broth and stir. Turn heat to a simmer and cook until most of the liquid is absorbed yet still wet. Then add another 2 ladles and continue to stir occasionally. It takes about 10 minutes each ladle. Keep adding the ladles until the broth is about gone.
- Now with the last ladle you should have a perfectly creamy rice that is wet but not to much. Turn off the heat and stir in 2 tbsp. of butter and the cheese.
- You can reconstitute with a bit more broth if needed on medium heat for up to an hour after cooking. Otherwise it will turn to mush.
- Serve with extra cheese and basil.
- ENJOY!
