For me, there are some days I don’t want to spend a lot of time in the kitchen, and others when I’ll more than happily spend half a day in there working on a single meal or dish that results in a mountain of dishes. What I love about Risotto is that it’s truly a labor or love. While it requires a bit of babying, the payoff in flavor is worth it, and this Wild Mushroom Risotto with Parmesan and Scallops is no different.

If you’ve never made a Risotto before, it can be a little intimidating and leave you with lots of questions. Did the rice absorb enough stock? Is the cheese going to scald when it hits this pan? Is this texture ever going to be right? Risotto is really a waiting game, and it’s incredibly important to KEEP STIRRING! You have to beat that rice around the pan to be sure you give your infusion ingredients opportunity to work their way in. This is a marriage that takes a little time to make happy. But all that being said, it’s not the most difficult thing you could ever task yourself with making. Here’s how you make this slightly modified version of one of my favorite risottos from Tyler Florence.

Ingredients (2 big servings)

• Extra-virgin olive oil
• 1/2 pound sea scallops
• Salt and freshly ground black pepper
• 1/2 onion, minced
• 2 garlic cloves, minced
• 8 oz assorted mushrooms, such as portobello, crimini, and shiitake, stemmed
• 1 tespoon dried thyme
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 cups Arborio rice
• 1/4 cup dry white wine, such as Pinot Grigio
• 4 cups canned chicken stock, heated
• 2 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• Fresh flat-leaf parsley, for garnish

Preparation:
1. Take a large deep skillet or saucepan and begin heating it over medium high heat. Be sure you pick one with some taller sides if you have one available, as you’ll make almost the entire meal in this single pan. As you heat the pan, put your quart of chicken stock into a sauce pan and begin heating it on your backburner. There’s no need to simmer it, just get it good and warm so that you can add it to your Risotto when the time is right.

2. Once your skillet is warm, give it two or three turns of olive oil. Salt and pepper your sea scallops and cook both sides until you start to see a nice golden brown color start to develop. It should take two to three minutes a side.

3. Remove the scallops from the pan to a plate or bowl and cover them with alumninum foil to keep warm while you make the risotto.

4. Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft.

5. Next, add the mushrooms thyme, and 2 tablespoons of parsley and cook until the mushrooms lose their liquid. This should take about 8 to 10 minutes. Season your pan contents with salt and pepper.

6. Add the rice and stir for about 2 minutes to coat with the oil. When the grains turn opaque it’s time to give them a drink. Stir in the wine and cook 1 minute to evaporate the alcohol.

7. Pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. It’s important to stir frequently and as much as possible.

8. Add another cup of stock. Continue this process until you’re done, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.)

9. Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese (it won’t scald, I promise!). Serve hot. Garnish with parsley.

It’s very creamy, gluten free (if you’re not using enriched rice) and reheats well if you pan warm the scallops. This meal takes about an hour or so to bring to the table, so it’s one to plan for. If you make it, be sure to let me know how it comes out, as this one has become a favorite for Dr. Wife.