Risotto is a wonderful method of cooking rice. By constantly stirring and adding liquid little by little, the arborio rice finishes with a nice creamy consistency.
This recipe adds a heavenly trio of scallops, spicy Andouille sausage, and earthy mushrooms along with some fresh herbs to create a delightfully tasty and aromatic dish. This is comfort food at its best!
- 5 1/2 cups of chicken stock or broth (low-sodium)
- 2 tablespoons olive oil
- 1 small sweet onion (such as Vidalia), finely chopped
- 4 cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup Asiago cheese, grated (or Parmesan)
- 1 1/2 tablespoons of fresh thyme, chopped fine
- 2 tablespoons butter, unsalted
- 1 pound of assorted wild mushrooms (such as shiitake, oyster, morels, porcini, etc.)
- 1/2 cup corn kernels
- 8 ounces Andouille sausage (or Italian Sausage), cut in half lengthwise and sliced 1/4-inch thick
- 1 pound sea scallops (fresh or frozen)
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- Salt & pepper, to taste
Make the Risotto
- In a medium saucepan, bring the chicken broth to a simmer.
- In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and combine well with a wooden spoon until the rice glistens and is well coated with oil. Add the garlic and cook for about 2 minutes.
- Add the wine and continue to cook while stirring until most of the wine has been absorbed by the rice.
- Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should be at a low simmer, adjust the heat if needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender (do a taste test), approximately 25 to 30 minutes total. You may have some broth left over.
- Stir in the Asiago cheese and chopped thyme.
Cook the Mushrooms & Sausage
- In a large pan over medium-high heat, add 2 tablespoons of butter and the mushrooms. Stirring occasionally, cook the mushrooms until browned (about 5 minutes). Add the corn and sausage. Toss the mixture until well combined. Heat thoroughly (about another 5 minutes). Turn heat down to low.
Cook the Scallops
- If using frozen scallops, make sure they are completely thawed. Rinse the scallops thoroughly, making sure they are free of any sandy grit. Remove any abductor muscles that are still attached to the scallops. Pat the scallops dry with a paper towel and set aside.
- Add the 1 tablespoon of olive oil and 1 tablespoon of butter to a large sauté pan and place over high heat. When the fat just begins to smoke carefully add the scallops making sure they don't touch each other. Sear the scallops until they form a golden crust, then turn over and do the same on the other side (about 1 1/2 minutes for each side). Don't overcook or they will be chewy. Remove the scallops from the pan and place on another plate.
- Add the scallops and the wild mushroom and sausage mixture to the risotto and gently mix with a wooden spoon until well combined. Season with salt and pepper. Spoon individual servings onto plates. If you like, you can add more Asiago cheese on top. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||13 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||6 g|