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Mushroom risotto with scallops wrapped in pancetta
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
mushrooms, risotto, scallops
Servings:
5
Author:
Steve Paris
Umami packed mushroom risotto topped with scallops wrapped in salty-sweet pancetta. These two delicious components work so perfectly together.
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Ingredients
Mushroom stock
1
onion
2
carrots
2
stalks
celery
1
red pepper
2
tomatoes
4
cloves
garlic
20
g
butter
150
g
large brown mushrooms
20
g
dried porcini mushrooms
1
cup
warm water
1
cup
very hot water
5
cups
water
1/2
cup
white wine
1
tsp
salt
Mushroom risotto
150
g
white button mushrooms
150
g
white beech, enoki, or similar small mushrooms
1
onion
5
cloves
garlic
1 1/4
cup
carnaroli rice
20
g
butter
100
ml
white wine
1
tsp
salt
1
Tbsp
truffle oil
5
spring onions
trimmed, cleaned and finely diced
3/4
cup
parmesan
finely grated
1/4
cup
finely chopped spring onions
Scallops wrapped in pancetta
15
large scallops
15
pieces
of pancetta of a suitable size to wrap around a scallop
Instructions
Mushroom stock
Wash the onion (keeping the skin on), carrots, and celery stalks.
Wash the garlic cloves and crush.
Wash the red pepper, coarsely chop, removing the white pith.
Melt the butter in a large saucepan and add all the prepared vegetables.
Cook in the butter until just starting to brown, stirring regularly, about 8 minutes.
Add the water and salt and bring to a boil, then reduce to low simmer.
Dice the brown mushrooms and add to the stock.
Wash and quarter the tomatoes and add to the stock.
Immerse the dried porcini mushrooms in the cup of warm. After a few minutes, agitate to loosen any grit, then remove the mushrooms. Discard the water.
Add the mushrooms to a cup of hot water and leave to sit for 20 minutes, stirring occasionally.
After 20 minutes, remove the porcini mushrooms and set aside.
Add the porcini mushroom water, which will be quite brown by now, to the stock, being careful not to add any grit that has settled to the bottom.
Continue simmering the stock for 2 hours.
Strain the stock and discard the vegetables.
Mushroom risotto
Quarter the button mushrooms.
Remove the base from the enoki or white beech mushrooms.
Sauté the mushrooms in 10g butter until starting to brown. Set aside.
Finely dice the onion and the garlic. In a high sided fry pan or wok, sauté in the other 10g butter over a medium heat until transparent.
Add the rice and stir fry until the rice becomes more opaque and smells fragrant and nutty, about 5 minutes.
Add the wine to deglaze. Stir until the wine has been absorbed.
Add half a cup of the mushroom stock and stir.
Finely dice the rehydrated porcini mushrooms and add to the rice.
When the stock has been absorbed, add another half cup of stock and stir.
Repeat until the rice is al dente.
Stir in the enoki or white beech mushrooms, diced spring onions, truffle oil, and finely grated parmesan.
Scallops wrapped in pancetta
Rinse and dry the scallops with paper towels.
Wrap a piece of pancetta around each scallop.
Add a little olive oil to a fry pan. Bring to a high heat.
Add A few of the scallops and sear for a minute or two, then flip and sear the other side. The pancetta should have become golden and crispy.
Remove from the pan and drain on paper towels.
Serving
Serve by spooning some risotto onto a warmed plate, and adding some scallops on top.
Serve with some green vegetables - asparagus or a salad work well.
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