Scallop and Parmesan Risotto with Shitake, Oyster and Baby Bella Mushrooms


Risotto requires mothering and a watchful eye more than almost any other dish in the world. You stir, pour, stir, pour – wash, rinse, repeat. On a busy night after work, I usually don’t want to put in the effort for anything really complex. However, every now and then you have to go all out. This version of “all out” utilizes ingredients I tend to have on hand: lemon, chicken broth, butter, white wine, and Parmesan cheese. How about going “mostly out,” then.

Luckily for us living in the northeast, scallops are relatively inexpensive this time of year, and Whole Foods carries packs of mixed mushrooms so you aren’t stuck buying a bunch of each kind for a recipe.

So I bought and I stirred, and I poured, and I stirred some more until I got a bowl full of absolute majesty. A word of advice, since this is a very active recipe, I would suggest getting everything prepped and ready before you start cooking the risotto. Therefore, when you’re at the end of the recipe cooking mushrooms, scallops AND still stirring the risotto, you’re not feeling overwhelmed.


What you’ll need:

  • Scallops – 1 lb.
  • Butter – 4 tbsp.
  • White Wine – 2 cups
  • Chicken Broth – 2 cups
  • Risotto Rice – 2 cups
  • Lemon – 1, juiced
  • Shallot – 1 small shallot, minced
  • Mixed Mushrooms – 2 cups
  • Parmesan Cheese – 1 cup for the recipe, more for garnish
  • Salt/Pepper – to taste



  1. Before you start cooking combine your white wine, parmesan cheese and chicken broth in a medium bowl
  2. In a medium pot, over medium low heat, melt 1 tbsp. butter and add the shallot. Put the risotto in the pan and start stirring. After about 2 minutes (or until all of the butter is absorbed into the rice), add 1 cup of white wine mixture. Stir until all of the liquid is absorbed and then add another cup. Continue doing this until risotto is fully cooked. If you run out of cooking liquid and the risotto is still crunchy, add 1 cup of water and keep stirring until risotto is fully cooked. Once done, add to a large mixing bowl.
  3. In a large pan, add 1 tbsp. butter and melt until foamy but not brown. Place mushrooms in the pan and sprinkle with salt and butter. Cook until mushrooms are fully done – about 10 minutes. Remove from pan and add the bowl that you will add in the risotto.
  4. Add the last 2 tbsp. of butter to the same pan you cooked the mushrooms in, and melt the butter in the same fashion. Add your scallops and lemon juice to the pan. Cook for approximately 3 minutes on each side, ladling butter over top of the scallops. Once cooked all the way through, add to the bowl with the other ingredients
  5. Sprinkle Parmesan over top of the mixture and serve straight away.



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