BBQ Billy's Grumblings

i love barbecue, and that's just the start.

Lobster Mushroom Risotto with Shrimp and Bay Scallops

I was planning on making a risotto for dinner, but wasn't sure what I'd put in it. I took a stroll through Union Market with our enormous stroller carrying a sick youngster, and stumbled across a basket of "lobster mushrooms." Hmmmm. An unexpected find, and completely new to me. They were pinkish/red, gnarly, and sounded like they'd be a great addition to the perfectly deveined and cleaned shrimp Union Market sells at the fish counter, so I picked up a few:

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I also grabbed a couple shiitake mushrooms for variety. And then while i was at the fish counter getting the shrimp, i saw these yummy little bay scallops calling to me. So this quickly turned into a lobster and shiitake mushroom risotto with shrimp and bay scallops, and peas. Oh, and tarragon. Because I always think of tarragon when I think of lobster... a memory I attribute to my father's love for a silver palate cookbook recipe for "Lobster Tarragon" which I don't think I ever actually ate, but recall being cooked multiple times. Ironically i was not actually using lobster in this recipe (sniff, sniff) but still, tarragon sounded nice. 

I cooked the risotto as usual, though I omitted the thyme and put in a few diced lobster mushrooms with the onion at the start thinking I'd infuse their flavor throughout. I then sauteed the mushrooms, shrimp, and scallops (separately, in that order, in the same pan) and tossed on top of the risotto:

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Conclusion? Lobster mushrooms look amazing in the store, but are not nearly as amazing at home. They were a bit bark-like, though I did appreciate the rosy color they shed on the shrimp and scallops. Their flavor was, um, meh. I preferred the shiitake mushrooms 100%. That said, the shrimp and scallops were wonderful, and the risotto itself was heart warming as usual. 

Risotto & Pan-Seared Scallops

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It was 48 degrees at night upstate, but earlier in the day back in 80-degree Brooklyn we were treated to our local farmer's market complete with Long Island fish mongers. Lori picked up a pound of scallops, and I started thinking about risotto. I've made risotto a few times in the last six months and have liked it every time, but the more i make it, the more I'm falling in love with it. Apart from the obvious flavor appeal of wine, broth, and parmesan, its an enticingly meditative meal to make, which i fear (on behalf of my beer belly) will soon become a hardcore addiction. 

A full recipe follows, but here are a few shots of the making of this evening's risotto:

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And then a few shots of making the scallops and finishing sauce:

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And of course, a few shots of the final plates:
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And now onto the recipe:

Ingredients:
  • 3 Tablespoons olive oil (used in thirds throughout the recipe)
  • 2 Tablespoon butter (used in halves throughout the recipe)
  • 1 cup Arborio rice
  • 1 Medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup white wine - pick a good one and drink the rest with dinner (used in halves throughout the recipe)
  • 5 cups warmed chicken broth
  • 1 cup finely grated parmesan cheese
  • 1/2 Tablespoon fresh thyme leaves
  • 1 Tablespoon fresh tarragon leaves, chopped (used in thirds throughout the recipe)
  • 1lb sea scallops (the big ones, 1-2 inches in diameter)
  • Salt and Pepper to taste

Process for Risotto:

  • Heat the chicken broth in a soup pan, keep covered and warm over very low heat
  • Meanwhile, add 1 Tablespoon olive oil and 1 Tablespoon butter (the rest of the oil and butter will be used later) to a large frying pan over medium heat
  • Once butter has melted, add onion and sauté for 4-5 minutes until soft and just starting to brown
  • Add garlic and stir for 1 minute
  • Add rice and mix well for 30 seconds
  • Add 1/2 cup of the wine (the rest will be used later) and mix well
  • Cook over medium heat, stirring frequently (but not constantly) until the wine has evaporated and a distinct sizzling sound can be heard
  • Then add 1/2 cup of the warmed chicken broth and mix well
  • Reduce heat to medium-low, and continue to cook, stirring frequently (but not constantly) until the broth has evaporated and a distinct sizzling sound can be heard
  • Continue this process of adding 1/2 cup of broth to the pan and stirring/cooking until evaporated; then repeating. 
  • The total time after adding the first 1/2 cup of broth should take 20-25 minutes
  • At 20 minutes (and roughly 4 cups of broth later), taste the rice to see if it is soft or hard. If soft, you can proceed, if hard, continue adding broth in 1/2 cup increments until the rice is soft. I almost always need the full 25 minutes. 
  • Once the rice is soft to your liking, stir in 2/3rds of the grated parmesan, the thyme & 1/3rd of the tarragon, and salt to taste (i added 1/2 teaspoon kosher salt)
  • Remove from the heat, serve, or cover and let stand while you prepare everything else

Process for Scallops:

  • Advance geek note: you can start the scallops after the risotto is finished, or after about 15 minutes of risotto cooking if you want to time it all out perfectly. 
  • Heat a large frying pan or cast-iron skillet (i prefer cast iron) to high heat
  • Meanwhile, rinse and pat dry the scallops and set on a plate
  • Coat the scallops with 1 Tablespoon olive oil, and press 1/3rd Tablespoon of the tarragon into the scallops making sure each piece has at least one shred of the herb affixed  
  • Add remaining 1 Tablespoon olive oil and remaining 1 Tablespoon butter to pan
  • Once the butter has melted place the scallops, one at a time, into the pan
  • Cook undisturbed for 2-3 minutes, then flip and cook for an additional 2 minutes
  • Remove the scallops (which should be browned well on both sides) to a dish and keep warm under foil. 
  • Add remaining 1/2 cup of wine and remaining 1/3rd Tablespoon fresh tarragon to the pan, scrape up the drippings and reduce for 3-4 minutes. 
  • Salt and pepper to taste (i added just a dash of both)

Process for Plating:

  • Set out two plates
  • Spoon half of the risotto onto a plate, and dust with half of the remaining grated parmesan
  • Place half of the reserved scallops on top of the risotto
  • Drizzle a Tablespoon (or more if you like) of the wine sauce over the scallops
  • Repeat with the second plate
  • Serve with a chilled bottle of the white wine, maybe some crusty bread, or a roasted seasonal vegetable (we had zucchini on hand which was perfect).
  • Quantity alert: we were totally stuffed after this meal. Perhaps its best split amongst three people (four if you added more scallops), but I didn't tell you that!