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Recipes

Chanterelle Mushroom Risotto with Pan Seared Scallops

A classic fall dish, this risotto is simple and fast and makes an elegant starter. We love the sweetness of the seared scallops paired with the earthy mushrooms. Add a side salad with a simple drizzle of olive oil, lemon and a shaving of Parmesan cheese for a nice light meal.

Serves 4 as an appetizer

Ingredients:

Note: You will need a total of 1 lb of chanterelles for this recipe
3 tbsp butter
2 tbsp olive oil
1 tbsp grapeseed oil
¾ cup onion (1 medium onion), very small dice
1 large garlic clove, minced
1 cup Arborio rice
½ cup of the chanterelles, diced finely (set aside the remaining chanterelles*)
3 cups chicken or vegetable stock, held in a pot over low heat
¼ cup white wine
1 tsp truffle oil
2 tsp lemon juice
8 scallops
¼ cup chopped tarragon, thyme, parsley and thyme
salt and pepper to taste

Directions:

*We like to pull the chanterelles into strips rather than chop them – this gives the mushroom a nicer, meatier texture.

In a medium pot over medium heat, add 1 tbsp of butter and 1 tbsp of olive oil. Add the onions and sweat until soft and translucent; add the garlic and cook for a further 2 minutes (we like to season the onions at this point with salt and pepper). Add the diced mushrooms and the Arborio rice.
Stir the mixture making sure the grains of rice are coated with the oil and butter. Add the wine and stir. Using a ladle, add one full cup of hot stock to the rice mixture. Continue to stir the risotto; once the mixture has absorbed the stock, add another ladle full and continue to stir. Test the rice throughout the process – the rice should be cooked al dente – a slight texture in the centre. Add the final cup of stock and cook until the mixture is thick but not dry. Adjust seasoning and set aside; keep warm.
Place a medium sized pan over medium-high heat; add 1 tbsp butter and 1 tbsp olive oil to the pan. Add the remaining pulled mushrooms to the pan with a sprinkling of salt. The mushrooms will yield a generous amount of liquid; continue to cook the mushrooms until the liquid is gone.
Meanwhile, place a cast iron or stainless steel pan over high heat. Add the final 1 tbsp of butter and 1 tbsp of grapeseed oil to the pan. Place the scallops in the pan and sear until golden brown; turn the scallops and cook for a further 30 seconds on the other side. Season with salt and pepper.

To Assemble

Finish the risotto by adding the lemon juice, truffle oil and chopped herbs; fold ½ of the sautéed mushrooms into the risotto. Lay out 4 bowls; place a scoop of the risotto into each bowl; top with the remaining sautéed mushroom and 2 of the seared scallops. Drizzle with olive oil to finish.