Scallop & Chorizo Risotto with Mushrooms
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Cuisine: Dinner
Description
If you haven’t noticed by now, I love scallops. And, I know I just posted a recipe last week that had scallops in it. But, listen, this risotto is so delicious, I couldn’t wait to share it!
So, there’s this restaurant in town that my husband and I had dinner at once many, many moons ago. They had risotto on their menu with shrimp and chorizo. It sounded awesome! But, alas, I can’t eat shrimp because it gives me migraines. So, we kept the dish in mind and recreated it at home using scallops instead of shrimp!
This risotto is so easy to make. Sometimes I use ground chorizo. This time I used smoked chicken chorizo. Both are great, so pick whichever floats your boat! (Note: this recipe is written for the smoked chicken chorizo. If you opt for ground chorizo, add it in the same step noted in the recipe below, but give it about 5 minutes to brown before proceeding).
I used clam juice instead of chicken broth for the risotto to give it an added brininess. It definitely is not too briny! So don’t let it scare you off. It just adds the perfect compliment to the scallops! Once the risotto is done, just turn off the heat and let it sit while you fry up the scallops.
That’s it! It’s really that simple. As they say in Jersey, ba da bing, ba da boom 😉
Enjoy!
Ingredients
16 scallops
8 oz smoked chicken chorizo, sliced and quartered
24 oz crimini mushrooms, quartered
1 sweet onion, diced
5 sprigs thyme
6 TBs butter, divided
4 TBs olive oil, divided
6 garlic cloves, minced
1½ cups Arborio rice
1 cup dry white wine
32 oz clam juice (or seafood stock)
½ cup freshly grated Pecorino Romano
½ cup freshly grated provolone
salt and pepper
Instructions
In a large heavy bottomed pot, melt 2 tablespoons of butter over medium heat. Once melted, add the mushrooms. Lightly sprinkle with salt. Cook, stirring often, until the mushrooms shed their moisture and most of the liquid has evaporated ~ about 10 minutes. Transfer the mushrooms to a bowl and set aside.
Add 2 tablespoons of olive oil, onions, and thyme sprigs. Lightly sprinkle with salt. Cook, stirring often, until the onions just begin to soften ~ about 5 minutes. Add in the garlic and chorizo and cook an additional minute.
Add the rice and stir to thoroughly combine. Stirring constantly, let the rice roast for 1 minute. Add in the wine and stir to combine. Let cook until most of the wine has been absorbed. Raise the heat to medium-high. Then, working one cup at a time, add in the clam juice 1 cup at a time, stirring frequently. Wait to add the next cup until most of the clam juice has been absorbed. The rice should be al dente by the time the last of the clam juice is absorbed. Turn the heat off and discard the thyme stems.
Add the Pecorino Romano, provolone, and 2 tablespoons of butter. Stir until melted.
Meanwhile, sprinkle the scallops with salt and pepper on both sides. Heat the remaining 2 tablespoons of olive oil in a large frying pan. Fry the scallops, working in batches if necessary. Cook for about 3 minutes, or until lightly browned. Turn over. Add in the butter. Once melted, baste the scallops until cooked ~ about 2 minutes.
Dish the risotto and place the scallops on top. Serve!
Enjoy!
Keywords: Seafood risotto, scallop risotto, risotto, chorizo risotto, scallop and chorizo risotto
