Scallops over Truffled Mushroom Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arborio rice
  1.5 c
• black pepper
• butter (Contains: Milk)
  6 tbsp
• button mushrooms
  1 lb
• chicken stock concentrate
  4 unit
• cooking oil
  2.667 tbsp
• garlic
  2 clove
• lemon
  1 unit
• parsley
  1 oz
• salt
• scallops (Contains: Shellfish)
  1 lb
• shallot
  2 unit
• truffle oil
  3.333 tbsp
• water
  4 c

🍳 Cookware

• medium pot
• large pan
• zester
• large pan
• paper towel
• small bowl

1. 

   1

   Bring water (7 cups for 4 servings) and chicken stock concentrate to a boil in a medium pot . Once boiling, reduce to a low simmer (you'll use the simmering stock in the next step). Wash and dry all produce. Peel and slice garlic as thinly as possible. Halve, peel, and mince shallot .

   water: 4 c, chicken stock concentrate: 4 unit, garlic: 2 clove, shallot: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring, until softened, ⏱️ 1 minute . Add arborio rice ; stir until translucent, ⏱️ 1-2 minutes . Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, ⏱️ 25-30 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

   cooking oil: 2.667 tbsp, arborio rice: 1.5 c
3. 

   3

   While risotto cooks, trim and slice button mushrooms into ¼-inch-thick pieces. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon with a zester . Heat a drizzle of oil in a second large pan over medium-high heat. Add mushrooms and season with salt and black pepper . Cook, stirring, until browned and crisp, ⏱️ 6-8 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.

   button mushrooms: 1 lb, parsley: 1 oz, lemon: 1 unit, salt, black pepper
4. 

   4

   While mushrooms cook, pat scallops dry with paper towel and season generously all over with salt and pepper. Once mushrooms are done, heat a large drizzle of oil in the same pan over medium-high heat. Add scallops and cook until browned and cooked through, ⏱️ 3-5 minutes per side. Turn off heat; remove from pan and set aside, covered. Wipe out pan.

   scallops: 1 lb (Contains: Shellfish)
5. 

   5

   Melt butter in the same pan over medium heat, using 2 TBSP for the sauce (3 TBSP for 4 servings). Cook, stirring, until foamy and flecked with amber brown bits, ⏱️ 2-4 minutes . Stir in half the chopped parsley and a squeeze of lemon juice. Immediately transfer to a small bowl . Once risotto is done, stir in mushrooms, Parmesan cheese , 1 TBSP plain butter, a squeeze of lemon juice, and lemon zest and truffle oil to taste.

   butter: 6 tbsp (Contains: Milk), Parmesan cheese: ½ cup, truffle oil: 3.333 tbsp
6. 

   6

   Season risotto with salt, pepper, and more lemon juice to taste. Divide risotto between bowls; top with scallops. Drizzle with as much brown butter as you like and any remaining truffle oil to taste. Garnish with remaining chopped parsley. Serve with any remaining lemon wedges on the side.