Scallops over Mushroom Risotto & Basil Oil
Indulge in the decadent flavors of scallops over creamy mushroom risotto drizzled with aromatic basil oil. This dish is a symphony of flavors that is both elegant and easy to make, perfect for a special dinner or a cozy night in.
Why You’ll Love This Recipe?
- The combination of tender scallops, earthy mushrooms, and fragrant basil oil creates a harmonious blend of flavors.
- With simple ingredients and straightforward steps, this dish can be whipped up in no time, making it ideal for busy weeknights or special occasions.
- The creamy risotto can be easily customized with your favorite ingredients, making it a versatile and delicious meal option.
Ingredient Notes:
- Packed fresh basil leaves, stemmed and washed: Adds a fresh and aromatic flavor to the dish. Substitute with parsley or cilantro if needed.
- Extra virgin olive oil: Provides a rich and fruity flavor to the basil oil.
- Garlic: Adds a savory depth to the dish.
- Arborio rice: Essential for creating the creamy texture of risotto.
- Dry white wine: Enhances the flavor of the risotto and scallops.
- Finely grated Parmesan cheese: Adds a creamy and nutty finish to the dish.
Step-by-Step Instructions:
- In a blender, combine basil leaves, olive oil, water, garlic, salt, and red pepper flakes to make the basil oil.
- In a saucepan, sauté shallots and mushrooms, then add Arborio rice and wine.
- Gradually add broth to the rice mixture, stirring constantly until creamy.
- Sear scallops in butter until golden brown.
- Serve scallops over mushroom risotto, drizzle with basil oil, and sprinkle with Parmesan cheese.
Helpful Tips:
- Stir the risotto frequently to release starch and create a creamy texture.
- For a richer flavor, use homemade chicken or vegetable broth.
- Substitute scallops with shrimp or chicken for a different twist on the dish.
Expert Tips for the Best Results:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the scallops to maintain their tender texture.
- Add a splash of lemon juice to the basil oil for a citrusy kick.
Serving Suggestions:
Pair this dish with a crisp white wine, a side salad, or garlic bread for a complete meal.
Storage and Reheating Tips:
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain its creamy consistency.
Frequently Asked Questions:
- Can I use dried basil for the basil oil? Fresh basil is recommended for the best flavor, but dried basil can be used in a pinch.
- How do I know when the risotto is ready? The risotto should be creamy with a slight bite to the rice.
- Can I freeze this dish? Scallops are best enjoyed fresh, so it’s not recommended to freeze this dish.
- What can I serve with this dish? A simple green salad or steamed vegetables complement the richness of the scallops and risotto.
Conclusion:
Treat yourself to the luxurious flavors of scallops over mushroom risotto with basil oil. Whether you’re cooking for a special occasion or a cozy night in, this dish is sure to impress. Try it out and share your feedback with us!
PrintScallops over Mushroom Risotto & Basil Oil
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This recipe combines perfectly seared scallops with creamy mushroom risotto drizzled with fragrant basil oil for a gourmet dining experience at home.
Ingredients
Basil Oil:
- 1/2 cup packed fresh basil leaves, stemmed and washed
- 1/4 cup extra virgin olive oil
- 1 tablespoon water
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
Risotto:
- 8 cups low-sodium vegetable or chicken broth
- 1 tablespoon unsalted butter, plus more for finishing
- 1 large shallot, finely chopped
- 1/2 pint button mushrooms, cleaned and large chopped
- Kosher salt
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan cheese
Instructions
- Make Basil Oil: Blend basil, olive oil, water, garlic, salt, and red pepper flakes until smooth. Strain and set aside.
- Prepare Risotto: In a pot, heat broth and keep warm. In another pot, sauté shallot and mushrooms, add rice, stir in wine, and gradually add broth until rice is creamy. Stir in Parmesan and butter.
- Cook Scallops: Sear scallops in a hot pan until caramelized.
- Serve: Spoon risotto onto plates, top with scallops, and drizzle basil oil.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust the amount of red pepper flakes to suit your spice preference.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg