Creamy Risotto with Pan-seared Scallops, Andouille Sausage, and Wild Mushrooms


  • 5 ½ 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 ½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup Asiago cheese, grated (or Parmesan)
  • + 9 more ingredients
    • 1 ½ tablespoons of fresh thyme, chopped fine
    • 2 tablespoons butter, unsalted
    • 1 pound of assorted wild mushrooms (such as shiitake, oyster, morels, porcini, etc.)
    • ½ cup corn kernels
    • 8 ounces Andouille sausage (or Italian Sausage), cut in half lengthwise and sliced ¼-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 ...

View full recipe at SpringPad


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