Servings: 6 Main Course, 10 Side dishes
Prep Time: 5 minutes
Cook Time: 40 Minutes
Ingredients:
3 Tbsp Olive Oil
2 Tbsp White Truffle Oil
1 Onion, diced
1 lb Shiitake Mushrooms, stems removed, coarsely chopped
1 Tbsp Minced Garlic
1 Tbsp Fresh Thyme
1 tsp Sea Salt
1 tsp White Pepper
2 c Arborio Rice
6 c Chicken Broth
1 lb Scallops seasoned with black pepper and garlic powder ( I used the 80 - 110 ct per lb scallops.)
1 c Parmesan Cheese, shredded
Salt & Black Pepper to taste
- Heat both oils in a heavy, non stick pan over medium heat.
- Add onion and saute' for about 3 minutes
- Add mushrooms, garlic, thyme, sea salt & white pepper and stir constantly for 2 minutes
- Stir in rice and continue stirring for 1 minute
- Stir in 1 cup of broth stirring constantly until absorbed
- Repeat step 5 until rice is tender and creamy but firm Add the scallops with the last cup of broth.
- Stir in Parmesan
- Salt & pepper to taste
ENJOY!