Creamy Scallop and Mushroom Risotto

Ingredients

  • 1 ½ cups Arborio rice
  • Freshly ground black pepper
  • Salt
  • 1 pound bay or sea scallops, cut into pieces
  • 1 (8-ounce) bottle clam juice
  • 2 tablespoons butter
  • 3 ounces cream cheese, cut into chunks
  • + 4 more ingredients
    • ¼ teaspoon saffron threads
    • 1 shallot, minced
    • 4 ounces portobello mushrooms, chopped
    • 2 ½ to 3 cups fish broth or chicken broth, heated

Sauté scallops in butter over medium-high heat in a saucepan or Dutch oven 3 to 5 minutes or until cooked through. Remove scallops from pan, and set aside. Place shallots and mushrooms into pan; cook, stirring constantly, 3 to 5 minutes or until tender.Add rice, and stir until well-coated and tra...

View full recipe at My Recipes

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