Scallops and Wild Rice Risotto with Wild Mushrooms, a recipe from Christian Denis on the Worldwide G

Ingredients

• - 20 giant scallops, shucked and cleaned
• - 200 g (7 oz.) wild Rice
• - 150 g (5 oz.) girolle mushrooms
• - 100 g (3 1/2 oz.) chanterelle Mushrooms
• - 100 g (3 1/2 oz.) hedgehog mushrooms
• - 1 tbsp. flour
• - Salt and freshly ground pepper
• - 200 g (7 oz.) butter
• - 1 tsp. chopped shallots
• - A touch of chopped garlic
• - Chopped thyme
• - 250 ml (1 cup) chicken stock
• - 250 ml (1 cup) brown stock