There’s something irresistible about a plate of velvety Arborio rice infused with earthy cremini and shiitake mushrooms, each grain swelling with savory broth and white wine until it’s luxuriously creamy. Top that with a scattering of golden seared scallops that have been kissed by high heat, and you’ve got a dinner that feels like a five-star indulgence without the fuss. This dish has quickly become my go-to for those evenings when I want to impress friends or treat myself to a gourmet moment after a busy day. The gentle pop of freshly cracked black pepper and the bright kiss of lemon at the end add just the right amount of zing to balance all that silky richness.
I still remember the first time I made this recipe for a cozy date night at home. I was both thrilled and a bit nervous—risotto has a reputation for being temperamental, after all. But as the rice absorbed ladle after ladle of warm broth, transforming under my constant stirring into a gracefully creamy canvas, I felt a wave of confidence. By the time the scallops took on their gorgeous sear, I was already planning the next batch for a weekend gathering. With about 15 minutes of prep, 40 minutes of cooking, and zero resting time, you’ll be feasting on this show-stopping dinner faster than you might think—and at just around 430 calories per serving, it’s as light as it is lavish.
KEY INGREDIENTS IN CREAMY MUSHROOM RISOTTO WITH SEARED SCALLOPS
Every fantastic dish starts with the right ingredients, and this Mushroom Risotto with Seared Scallops is no exception. Below are the stars of the show and why each one plays such an essential role in creating that silky, savory masterpiece.
- Arborio rice
This short-grain rice is the backbone of any great risotto, thanks to its high starch content. As you stir it gently, those starches are released, creating the dish’s signature creamy texture while still allowing each grain to remain just al dente.
- Fresh mushrooms
Whether you choose cremini, shiitake, or a mix, mushrooms bring an earthy, umami-packed depth that elevates every bite. Browning them first intensifies their flavor and adds a delightful textural contrast.
- Sea scallops
These plump, tender morsels provide a succulent seaside twist. Patting them dry and then searing at high heat ensures a golden-brown crust while keeping the interior sweet and moist.
- Chicken or vegetable broth
A warm, flavorful broth is gently ladled into the rice to coax out its starches and gradually build that luscious creaminess. Vegetable broth makes this dish vegetarian-friendly if you skip the scallops.
- Dry white wine
A splash of dry white wine adds a subtle acidity and complexity, brightening the risotto’s rich base and balancing the umami notes.
- Onion
Finely chopped onion provides a mild sweetness and aromatic foundation when sautéed until translucent.
- Garlic
Minced garlic lends a fragrant kick that underscores the savory flavors, marrying beautifully with both the mushrooms and scallops.
- Parmesan cheese
Finely grated Parmesan melts into the rice at the end, adding nutty, salty depth and a silky finish to every forkful.
- Unsalted butter
A knob of butter enriches the risotto at two key moments—once with the onions and again at the finish—contributing to its ultra-luxurious mouthfeel.
- Olive oil
Used both for sautéing mushrooms and for the scallop sear, olive oil’s fruity notes complement the seafood and help achieve that perfect crust.
- Salt and freshly ground black pepper
Simple seasonings that balance and enhance all the complex flavors in the dish.
- Chopped fresh parsley
A sprinkle of parsley at the end adds a burst of fresh color and a hint of herbaceous brightness.
- Lemon wedges
Squeezing a bit of fresh lemon juice over the finished plate brings a zesty pop that ties the whole dish together.
HOW TO MAKE CREAMY MUSHROOM RISOTTO WITH SEARED SCALLOPS
Bringing this elegant dish together is all about timing and technique, from gently coaxing the starch out of each rice grain to searing delicate scallops to golden perfection. Follow these steps and you’ll have a restaurant-quality meal on your table before you know it.
1. In a small saucepan, bring the broth to a simmer and keep it warm over low heat so it’s ready to be added in increments.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, undisturbed, until they’re deeply browned and tender, about 5 minutes. Remove them to a plate and set aside.
3. In the same skillet, melt 1 tablespoon of butter. Add the chopped onion and minced garlic, then sauté until translucent and fragrant, about 3 minutes.
4. Add the Arborio rice, stirring continuously, until the edges turn translucent, about 2 minutes—this step helps toast the grains and begin the starch release.
5. Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice, infusing it with acidity and aroma.
6. Gradually add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18–20 minutes.
7. Stir in the cooked mushrooms, remaining tablespoon of butter, and grated Parmesan cheese. Season generously with salt and freshly ground black pepper, then keep warm.
8. In a separate skillet over high heat, heat the remaining tablespoon of olive oil. Season the scallops with salt and pepper.
9. Once the oil is hot and shimmering, add the scallops and sear without moving them for 2–3 minutes per side, until they develop a golden crust and are just cooked through.
10. Serve the risotto immediately, topped with the seared scallops and garnished with fresh parsley and lemon wedges for a bright finish.
SERVING SUGGESTIONS FOR CREAMY MUSHROOM RISOTTO WITH SEARED SCALLOPS
When it comes to presenting this luxurious risotto, you’ll want to highlight both its visual appeal and the harmony of textures and flavors. The creamy rice and seared scallops are a match made in heaven, and a few thoughtful touches can turn your dish into a true centerpiece. Start by ladling the risotto into warmed shallow bowls so it retains heat longer. Arrange the scallops on top in a neat circle or cluster for an elegant look. A light drizzle of extra virgin olive oil over the scallops helps them gleam under the light and adds a fresh fruity note. Add a final shower of chopped parsley to contrast the rich tones and tuck a lemon wedge on the side so everyone can adjust the acidity to taste. Don’t forget to wipe the rim of each bowl before serving—clean edges make your presentation pop.
- Serve with a chilled glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc to complement the dish’s briny scallops and cut through the creaminess.
- Accompany with toasted garlic crostini for scooping up every bit of risotto, adding a crunchy texture that contrasts beautifully with the silkiness of the rice.
- Offer a simple arugula salad tossed in lemon vinaigrette on the side; its peppery bite and bright acidity will refresh the palate between each luscious spoonful.
- For an extra indulgent finish, top each plate with shavings of aged Parmesan and a light grating of fresh lemon zest to amplify the savory and citrus notes.
HOW TO STORE CREAMY MUSHROOM RISOTTO WITH SEARED SCALLOPS
Storing risotto can be tricky since it tends to thicken as it cools, but with a few simple strategies you can preserve its dreamy texture and flavor for later enjoyment. The key is to separate the components when possible: keep the scallops and risotto in separate airtight containers and chill them promptly after they cool slightly. This prevents the scallops from losing their delicate moisture and the rice from absorbing too much liquid.
- Store the risotto in an airtight container in the refrigerator for up to 2 days. Before sealing, drizzle a teaspoon of olive oil or an extra splash of broth over the top to help maintain moisture.
- Keep the scallops in a separate, shallower container to avoid stacking them too high, which can lead to uneven reheating. They’ll stay tender if you reheat them gently.
- When you’re ready to enjoy leftovers, reheat the risotto in a saucepan over low heat, stirring in a bit of warm broth or water to revive its creamy consistency.
- For the scallops, use a nonstick pan on low heat with a small pat of butter or oil, flipping just once for about a minute per side to warm them through without overcooking.
CONCLUSION
I hope this deep dive into Creamy Mushroom Risotto with Seared Scallops has you feeling excited to roll up your sleeves and transform simple ingredients into something truly extraordinary. From the first whirl of your spoon coaxing starch from Arborio rice to that satisfying sizzle when the scallops hit the pan, every moment in this recipe is an opportunity to savor the cooking process and celebrate the flavors that make us fall in love with food. Feel free to print this article or save it in your favorite digital recipe box so you can revisit these steps whenever you’re craving a dish that feels special yet is surprisingly achievable. And while we’ve covered everything from ingredient roles to foolproof storage tips, you’ll find a handy FAQ section below to answer any lingering questions you might have about substitutions, wine pairings, or achieving that perfect al dente finish.
Your feedback means the world to me. If you try this recipe, please drop a comment sharing how it turned out, any tweaks you made, or questions that popped up along the way. Cooking is a journey, and we learn so much from each other’s experiences—whether it’s adjusting seasoning levels, experimenting with different mushrooms, or discovering new garnishes that make the dish your own. So go ahead, give it a go, and let me know how your Risotto & Scallops adventure unfolds. I can’t wait to hear about your delicious success!
Creamy Mushroom Risotto with Seared Scallops
Description
Earthy mushrooms and Parmesan melt into creamy Arborio rice, while golden scallops add a succulent seaside twist. Every spoonful offers a silky, savory dance of flavors, finished with a hint of lemon freshness.
Ingredients
Instructions
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In a small saucepan, bring the broth to a simmer and keep warm over low heat.
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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and cook until browned and tender, about 5 minutes. Remove and set aside.
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In the same skillet, melt 1 tablespoon of butter. Add the onion and garlic, and sauté until translucent and fragrant, about 3 minutes.
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Add the Arborio rice, stirring continuously, until the edges of the rice are translucent, about 2 minutes.
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Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.
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Gradually add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 18-20 minutes.
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Stir in the cooked mushrooms, remaining tablespoon of butter, and Parmesan cheese. Season with salt and pepper to taste. Keep warm.
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For the scallops, heat the remaining tablespoon of olive oil in a separate skillet over high heat. Season the scallops with salt and pepper.
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Once the oil is hot and shimmering, add the scallops and sear for about 2-3 minutes per side, until golden brown and just cooked through.
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Serve the risotto immediately topped with seared scallops, garnished with fresh parsley and lemon wedges.
Note
- Use fresh sea scallops for the best flavor and texture.
- Add a splash of lemon juice for a bright finish.
- Stirring constantly helps release the starches from the rice, which is essential for a creamy risotto.
- You can substitute the white wine with extra broth if preferred.
- For a vegetarian option, replace scallops with roasted vegetables.
