Chanterelle Risotto With Seared Scallops
serves 2
I love chanterelles, but I had never cooked with them. This creamy chanterelle risotto with seared scallops is a meal that tastes complicated, but really is quite simple once you get the hang of it (and if you don’t mind cleaning lots of different pans).Read more about this recipe at Cook & Eat.
4-6 large sea scallops
1/4 pound chanterelles
3 cups chicken stock
Olive oil
1 tablespoon butter
1 small onion, diced
1 cup Arborio rice
1/3 cup dry white wine
1 teaspoon fresh thyme
Salt and pepper to taste
prep: 15 minutes
total: 50 minutes
medium saucepan
large, heavy-bottomed saucepan
large sauté pan
1. Rinse the scallops and pat dry. Lightly sprinkle with salt and freshly cracked pepper on both sides. Cover and set aside.
2. Lightly brush any dirt and grit from the mushrooms. Don’t wash them with water. Just trim off any parts you can’t get clean (like the tough parts of the stem). Chop about 1/3 cup of the mushrooms for the broth. Slice the remaining mushrooms lengthwise, and set aside.
3. In a medium saucepan, bring the chicken stock to a light boil. Pour about 1 cup of the broth into a bowl and add the chopped mushrooms. Cover both broths and set aside.
4. Add a splash of olive oil and the butter to a large, heavy-bottomed saucepan over medium heat. When the butter starts to foam, add the chopped onion and cook until it softens and becomes translucent. Add the rice to the pan, and stir well. When the rice begins to look a bit translucent around the edges, add the wine. Stir constantly until the wine is absorbed.
5. Add a half cup of the remaining chicken broth, and continue to stir and simmer. When the rice is almost dry, add another half cup of broth. When it dries again, add the mushroom stock (with the mushrooms in it). Then, continue stirring and simmering, adding a little of the remaining chicken broth at a time until it is all absorbed. Add the thyme, and a bit of salt and pepper. The rice should be tender at this point. If not, add a bit more chicken stock, wine or water until it reaches the desired consistency, tasting every once and a while to adjust the seasoning.
6. Heat a large sauté pan with a splash of olive oil on high heat until just before the smoking point. Add the scallops to the pan. Add the remaining chanterelles to the pan, making sure that they are on the bottom of the pan and not piled on top of the scallops. Sear for 2 minutes, avoiding the urge to touch either the scallops or the mushrooms. Then, flip and sear on the other side for 3 minutes.
7. While they are searing, you can begin to plate the risotto. When the scallops are done searing, serve immediately by topping the risotto with the scallops and mushrooms. Or, If you like, you can add a bit more wine to the empty pan and heat on medium for a minute or two to make a little more sauce to drizzle over the scallops. However, you’ll want to be quick about this, as the scallops will cool quickly.
