This post may contain affiliate links. Please see our disclosure policy.
No need to wait for a special occasion to make this delicious dish! Savory and creamy mushroom risotto with juicy plump perfectly seared scallops marinated in garlic and fresh herbs – it’s so delicious!
Mushroom Risotto with Scallops is perfect for date night, a cozy night in, or a really beautiful dinner that’s easy for the whole family to enjoy!
For more risotto recipes, try my Spring Risotto with Garlic Butter Shrimp while you’re here!
Table of Contents
This is my favorite risotto recipe, especially for the Fall! It’s a savory creamy risotto and the pan-seared scallops on top make this meal even more incredible! Many people think that making risotto is a bit tricky, but it’s actually quite easy!
Risotto is the perfect starter course or main dish and adding in those large sea scallops is delicious! Then again, anything with seafood is delicious – and I love my seafood – just check out this seafood boil and butter poached lobster!
Let’s make this risotto together, I’ll walk you through all of the cooking process to ensure that it comes out perfectly every time!
Ingredient Notes
A few simple ingredients go a long way! Be sure to jot these down before heading to the grocery store!
Arborio Rice: it is critical that you use arborio rice, it’s THEE risotto rice. Arborio rice is short grain rice that’s high in starch and makes the risotto nice and creamy. I recommend only using this type of rice to get the best result!
Mushrooms: I love to use a variety of meaty mushrooms this recipe. I find that they have a really nice texture when cooked and go so well in the risotto. Porcini mushrooms, shiitake mushrooms, button mushrooms, and king oyster mushrooms are my favorite!
Scallops: fresh scallops are best! I used sea scallops are larger than bay scallops and get a really good sear.
Dry white wine: the white wine adds SO much flavor to this dish. It adds a bit of tang and acidity that pairs exceptionally well with the fresh herbs and parmesan cheese.
Substitutions
- You can use vegetable broth in place of chicken broth if you’re not eating meat!
- If you don’t want to use white wine, just add two additional cups of vegetable or chicken broth in its place.
Tips
- Be sure to pat the scallops dry with paper towels to ensure that they will brown when seared. Any moisture will prevent the maillard reaction from occurring and the scallops won’t turn golden brown. This is the key to getting the perfect scallops!
- A major key to this recipe is to use a deep skillet non-stick pan. I used my new Calphalon Premier Nonstick Cookware which was ideal for this recipe! The nonstick coating is made from the Earth’s hardest materials which make for the smoothest nonstick coat that’s 3 layers deep! These are my new favorite pans and cook like a dream!
- Stir the risotto constantly so that it does not burn.
- Do not overcook the risotto, it should only be cooked until al dente.
How to Make Mushroom Risotto with Scallops
- Add chicken stock to a large saucepan over low heat. Warming the broth is key to getting a creamy risotto as adding cold broth will prevent the arborio rice from releasing it’s starch.
- In a large skillet, warm olive oil and butter over medium-high heat.
- Pat the scallops dry and then add thyme, onion powder, garlic powder, and salt and black pepper. Place in the skillet and sear on each side for about 3-4 minutes, until golden brown.
- Remove the scallops from the skillet and add remaining butter. Reduce to medium heat. Saute mushrooms and add salt and pepper. Then add diced onions for 2-3 minutes, then add diced garlic and add a pinch of salt. Continue to cook until fragrant, about another 3 minutes. Remove mushrooms and set aside.
- Add a little more olive oil into the pan and then add arborio rice, rosemary, and fresh thyme leaves. Slightly toast the arborio rice in the pan until it becomes translucent, then begin adding the warmed broth, one cup of the broth ad a time. Constantly stir until broth is absorbed then add another cup of the warm broth and repeat until all of the broth is used. Then add in white wine, one cup at a time.
- Remove from the heat and milk and stir. Grate in fresh parmesan cheese, a squeeze of lemon juice, and about a tablespoon lemon zest. Then add mushrooms and scallops back in. Top with a little more lemon zest and parmesan.
My favorite way to enjoy this dish is with a glass of wine – cheers!
Recipe FAQs
Risotto is an Italian dish made with arborio rice, which is a short grain rice. It’s not pasta at all.
Arborio rice is the main ingredient in risotto.
By patting the scallops dry and ensuring that the frying pan gets hot prior to adding the scallop. This ensures that the scallops brown in the pan and get a good even cook.
More Fancy Dinner Recipes
Seafood Recipes
Squid Ink Pasta with Seafood
Seafood Recipes
Butter Poached Lobster
Main Course
Seafood Boil Recipe with Garlic Butter Sauce
Main Course
The Best Creamy Salmon Pasta Recipe
This blog post and recipe were made in partnership with Calphalon! My thoughts and opinions are genuine always. Thanks for your continued support!
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Mushroom Risotto with Scallops
Equipment
- Frying Pan
Ingredients
- 4 cups Chicken Stock, , or vegetable broth
- 1 lb Sea Scallops
- 4 tbsps Salted Butter
- 3 tbsps Olive Oil
- 2 tsps Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Parsley, , fresh
- 1/2 Yellow Onion, , diced
- 4 cloves Garlic, , diced
- 2 cups Mushrooms, , sliced
- 1 tbsp Thyme, , fresh
- 1 tbsp Rosemary, , fresh
- 1 cup Arborio Rice
- 2 cups Dry White Wine
- 1/2 cup Parmesan
- 1/4 cup Milk
- 1 Lemon, , zested and juiced
- Salt and Pepper
Instructions
- Add chicken broth to a large saucepan over low heat.
- Pat the scallops dry and then add onion powder, garlic powder, parsley, and salt and black pepper.
- In a large skillet, warm olive oil and 2 tbsps of butter over medium-high heat. Place in the skillet and sear on each side for about 3-4 minutes, until golden brown.
- Remove the scallops from the skillet and add remaining butter. Reduce to medium heat. Saute onions and season with salt and pepper. Then add diced garlic and continue to cook for 2-3 minutes, then add mushrooms and add a pinch of salt. Continue to cook until fragrant, about another 3 minutes. Remove mushrooms and set aside.
- Add a little more olive oil into the pan and then add arborio rice, fresh thyme leaves and rosemary. Slightly toast the arborio rice until it becomes translucent, then reduce the heat to low and begin adding the warmed broth, one cup of the broth at a time. Constantly stir until broth is absorbed then add another cup of the broth and repeat until all of the broth is used. Then add in white wine, one cup at a time.
- Once all of the liquid is absorbed, remove from the heat and milk and stir. Taste for salt and pepper and add accordingly. Grate in fresh parmesan cheese, a squeeze of lemon juice, and about a tablespoon lemon zest. Then add mushrooms and scallops back in. Top with a little more lemon zest and parmesan.
Notes
- Be sure to pat the scallops dry with paper towels to ensure that they will brown when seared. Any moisture will prevent the scallops from browning. This is the key to getting the perfect scallops!
- A major key to this recipe is to use a deep skillet non-stick pan. I used my new Calphalon Premier Nonstick Cookware which was ideal for this recipe!
- Stir the risotto constantly so that it does not burn.
- Do not overcook the risotto, it should only be cooked until al dente.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The scallops were perfect and the risotto had the perfect amount of texture. Everything had a lovely flavor, I will absolutely be making this again.
This recipe sounded SO good and I followed the directions carefully. Two problems though…there weren’t enough mushrooms by the time they cooked down. I could barely taste them.. When cooking the risotto I found that the liquid listed in the recipe was absorbed but the risotto wasn’t cooked through by then. I kept adding more broth a little at a time and about 30 minutes later it was finally done. The scallops were delicious and thank you for the instructions about patting them dry before searing them.. I might make it again but I will pre cook the risotto in a saucepan not the pan I used for the mushrooms and scallops and add more mushrooms.
Hi1 Lisa! I’m glad that you liked this recipe! I hope that you love it even more next time with more mushrooms!