In the Kitchen: Seared scallops with mushroom risotto

Charlestown Rathskeller Seared Scallops and Mushroom Risotto
On Friday October 9, Chef Butch from The Charlestown Rahskeller Tavern joined The Rhode Show Kitchen to show us how to make their Seared Scallops with Mushroom Risotto.

Chef Butch from The Charlestown Rathskeller Tarvern, making seared scallops with mushroom risotto. The restaurant is featured in this month’s issue of Rhode Island Monthly.

Serves 4

Charlestown Rathskeller Seared Scallops and Mushroom Risotto
On Friday October 9, Chef Butch from The Charlestown Rathskeller Tavern joined The Rhode Show Kitchen to show us how to make their Seared Scallops with Mushroom Risotto.

Ingredients:
1 ½ lb Large Sea Scallops
1 ½ lb Brussels Sprouts, halved & blanched

For the herb butter, combine:
4 tbl Unsalted butter, softened
2 tsp Minced shallot
1 tbl finely chopped Italian parsley
For the Risotto:
1 lb Shitake Mushrooms, stemmed
3 tbl olive oil
1 onion, minced
2 c White wine
1 ½ Cups Arborio or Carnaroli rice
5 c Chicken stock
2 tbl Unsalted butter
1/3 C Grated Parmesan Cheese
2 tsp picked fresh thyme

mushroom risotto ingredients

Steps:
1) Add mushroom stems to chicken stock and simmer on low for 20 minutes, strain and return to pot
2) Toss mushrooms with 2 tbl olive oil, salt and pepper and roast in 350 degree oven for 10 minutes, cool & chop
3) In a wide bottom pan, sauté onion over medium heat in 1 tbl olive oil until translucent, add rice, stir to coat.
4) Add wine & stir until absorbed
5) Add stock 2 ladles at a time, constantly stirring until liquid is absorbed before adding more. Continue until rice has absorbed most of the stock but is still slightly al dente
6) Heat 1 tbl olive oil in a large non-stick skillet over medium high heat & sear scallops in half the pan, sear cut & blanched Brussels in the other half, cut side down. Turn scallops & finish cooking in oven for 2-5 minutes depending on size
7) Finish risotto by stirring in cheese, roasted mushrooms, butter and thyme. Plate finished ingredients and top scallops with herb butter

Charlestown Rathskeller Seared Scallops and Mushroom Risotto

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