---
title: Scallops over Truffled Mushroom Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/scallops-over-truffled-mushroom-risotto-5fb7f285e78a9619350dd4ff
servings: 2
prep time: 10 minutes
cook time: 40 minutes
time required: 50 minutes
difficulty: Medium
allergens: [Shellfish, Milk]
tags: [Gourmet, Date Night, Italian-inspired, Mushroom, Scallop]
rating: 4.5
rating_count: 29200
source_chef: Michelle Doll Olson
review_highlights: [{theme: Flavor, text: Many loved the rich, decadent flavors, with the truffle oil and brown butter sauce adding luxurious depth}, {theme: Restaurant quality, text: Many felt this dish rivaled fine dining, perfect for a special occasion meal at home}]
image: "https://images.recipes.furrysalamander.com/scallops-over-truffled-mushroom-risotto.avif"
---
Bring @water{4%cups} and @chicken stock concentrate{2%unit} to a boil in a #medium pot{}. Once boiling, reduce to a low simmer ~{30%minutes}.

Wash and dry all produce. Peel and slice @garlic{3%clove} as thinly as possible. Halve, peel, and mince @shallot{1%unit}.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium heat. Add garlic and shallot. Cook, stirring, until softened, ~{1%minutes}.

Add @arborio rice{1%cup}; stir until translucent, ~{2%minutes}. Add ½ cup of the simmering 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, ~{30%minutes}. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

While risotto cooks, trim and slice @button mushrooms{8%oz} into ¼-inch-thick pieces. Pick @parsley{1%bunch} leaves from stems; roughly chop leaves. Zest and quarter @lemon{1%unit}.

Heat a drizzle of oil in a second #large pan{} over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and crisp, ~{8%minutes}. Turn off heat; remove from pan and set aside. Wipe out pan.

While mushrooms cook, pat @scallops{8%oz} dry with paper towels and season generously all over with salt and pepper.

Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add scallops and cook until browned and cooked through, ~{5%minutes} per side. Turn off heat; remove from pan and set aside, covered. Wipe out pan.

Melt 2 Tbsp of @butter{3%tbsp} in same pan over medium heat. Cook, stirring, until foamy and flecked with amber brown bits, ~{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{¼%cup}, remaining 1 Tbsp plain butter, a squeeze of lemon juice, and lemon zest and @truffle oil{1%tbsp} to taste.

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.