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Truffled Mushroom Risotto with Scallops

This risotto is so delicious and easy to make and although this recipe is for risotto topped with scallops, the base risotto itself can be topped with shrimp, braised short ribs, fish and so on.

Truffled Mushroom Risotto with Scallops


  • 15-20 scallops

  • 1 cup arborio rice

  • 1 package dry mushroom blend (I buy it from Mariano’s and it’s called “Bistro Blend”)

  • 1 cup sliced cremini mushrooms

  • 2 cloves of garlic (chopped)

  • chicken broth

  • 1 cup heavy cream

  • 1 cup shaved parmesan (or parmesan-romano mix)

  • truffle oil

  • salt and pepper

Step-by-Step Instructions

  1. Put the dry mushrooms in a bowl and cover with hot water. Let them soak for 20 min. Drain and chop up.

  2. Sauté them in a splash of olive oil with salt and pepper until cooked through (they stay a bit chewy). Add a splash of truffle oil. Set aside in a bowl and keep warm. Wipe out the pan and reserve for later.

  3. START THE RISOTTO - in a medium pot cook chopped garlic and arborio rice for 30 sec - min. Season with salt and pepper (easy on the salt especially if the chicken broth is salty and you’ve already salted the wild mushrooms). Add 2 cups of chicken broth and bring to boil. Reduce the heat and simmer watching the progression. When the broth is about fully absorbed add half a cup of extra broth and repeat as many times as needed until the rice is cooked to the desired consistency- it should be fully cooked yet slightly firm to the bite.

  4. While the rice is cooking, in a frying pan used earlier for the wild mushrooms add a splash of olive oil and the fresh cremini mushrooms. Cook stirring often until the mushrooms are brown and the liquids they release while cooking have evaporated. Push the mushrooms to the side and place the scallops in the middle of the pan. Cook 3-4 min per side flipping periodically until nicely browned. Mix them all together with the mushrooms.

  5. FINISH THE RISOTTO - once the arborio rice is cooked through add the heavy cream, parmesan, the cooked wild mushrooms and a splash of truffle oil. Stir until the cheese is melted.

  6. Plate the risotto topping it with the cremini mushrooms and scallops. Sprinkle with fresh parsley and parmesan cheese.

Pour yourself a glass of wine and enjoy!

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