Wild mushroom Risotto (serves 4-6)
Salt and Pepper
Add 1/2 cup of dried mushrooms to 2 cups of water. Bring to a boil and then simmer for 20 minutes. Strain out dried mushrooms and reserve the stock
Sauté yellow onion until soft in EVOO and butter
Deglaze with white wine
Add a clove of chrushed garlic
Add 1.5 cups of arborio rice and stir
Add 1/4 cup of stock at a time until liquid evaporates then add again.
Add 1/4 cup of mushroom stock and alternate between chicken and mushroom
Continue to add chicken and mushroom stock until risotto is al dente
Meanwhile: sauté chopped mushrooms (Chanterelle, shiitake etc) in butter and diced shallots until soft. Reserve the mushrooms till later.
Once the arborio is al dente add grated Parmesan and the sautéed mushrooms.
Add some fresh thyme, finish with a bit more stock so the aborio becomes slighlty soupy. Add salt and pepper and taste for doneness.
Pat scallops dry and remove the muscle
Sprinkle with salt
Heat grapeseed oil in a non stick pan.
Once the pan is hot add each scallop and sear each side. About 2 minutes per side depending on their size. The side of the scallop should go from grey to white when they are done.
Place risotto in a bowl, top with a scallop and top with micro greens or pea shoots.