Sign up for our recipe newsletters so you never miss a new recipe!
home > recipes > meals / dishes > rice dishes > risotto

Risotto With Wild Mushrooms And Scallops

recipe at a glance
Rating: 4/5
3 reviews

ready in: 30-60 minutes
serves/makes:   4

recipe id: 76659
cook method: stovetop

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


extra-virgin olive oil
1 1/2 pound sea scallops, crescent-shaped muscles removed and discarded
salt and freshly ground black pepper
1 onion, minced
2 cloves garlic, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
1 handful fresh thyme, leaves from sprigs
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
2 cups arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated
2 tablespoons butter
1/2 cup freshly grated parmigiano-reggiano cheese
Fresh flat-leaf parsley, for garnish


Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.

Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.

Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up.

When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

added by

Mahtab, Hawaii USA


698 calories, 11 grams fat, 91 grams carbohydrates, 44 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like risotto with wild mushrooms and scallops

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe0

Registered Member at
Member since:
Jan 13, 2002

REVIEW: 5 star recipe rating
My sister in law made this last week when we were there for dinner and we couldn't believe how good it was. I just made it at home myself and it is indeed that good. I could eat this every day. She used regular button mushrooms but I used portobellas. Both were equally good.

Registered Member at
Member since:
Mar 13, 2001

REVIEW: 5 star recipe rating
I was afraid this recipe was going to be a lot of work but it really wasn't that bad. It takes a while, but most risottos do. I thought the flavors were absolutely outstanding. Definitely one of the best seafood risottos I've had. I will be making this again. It's not a cheap recipe to make but it's worth the effort and every penny.

Guest at

REVIEW: 1 star recipe rating
This recipe is disgusting. You might as well suck on some chicken bones, because with 6-8 cups of chicken's the only thing you taste. My husband is a great cook and I was really looking forward to this. YUCK!! Never mind.

CDKitchen Staff Reply:
It might depend on the quality of the stock used, but when making risotto, this amount of stock is completely normal and most certainly shouldn't be the dominant flavor with all those other ingredients!

View more risotto recipes
Rice Dishes
View more rice dishes recipes
Meals & Dishes
View more meals & dishes recipes
View more starches recipes
Recipe Newsletter
Subscribe to our free email newsletter to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!