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Scallop and Shitake Mushroom Risotto

February 1, 2010



This SCALLOP AND SHITAKE MUSHROOM RECIPE takes only about 20 minutes to prepare and will have people asking for seconds. Although you can use a loose grained risotto, I found this brand, Alessi which has a saffron base to it. It’s a nice addition to the risotto.

INGREDIENTS
15 – large scallops cut into quarters
1 1/2 cupsshitake mushrooms
2 tablespoons – diced chives
2 tablespoons -extra virgin olive oil
2 packagesAsiotte milanese style risotto

DIRECTIONS

1.  Follow the cooking direction on the package of risotto.

2. Once you get the rice cooking, saute the mushrooms with the olive oil on high heat. After about 5 minutes, reduce heat to medium and add scallops to the mushrooms.

3.  Continue cooking until the scallops turn a very light golden brown. This should be about 2-3 minutes. Once the risotto is finished cooking, add the scallops and mushroom to the rice. Stir all ingredients together.

4  Plate the risotto and sprinkle some chive over the top and serve.

Serves: 5-6 people

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