Risotto with Porcini Mushrooms and Scallops
A creamy risotto recipe with porcini mushrooms and seared scallops, perfect for an elegant Italian-inspired dinner.
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Cooking tools:
- Ladle
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- ⅓ cup (80 g) Arborio rice
- 1 tbsp (15 g) finely diced onion
- 2 tbsp (30 g) olive oil for frying
- 2 tbsp (30 g) unsalted butter
- 1 cup (200 g) chicken broth, warm
- 1 oz (30 g) fresh porcini mushrooms, roughly chopped
- 3 tbsp (20 g) grated Parmesan cheese
- 1 tbsp (10 g) grated Pecorino cheese
- 2 large scallops (80 g)
- 1 clove garlic, crushed
- 1 tbsp (20 g) dry white wine
- 1 sprig fresh thyme
- Salt to taste
- Black pepper to taste
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