Wild Rice Risotto with Forest Mushrooms and Scallops

👨‍🍳 Method

1. 1

   Mince the garlic and shallot.

2. 2

   Chop the thyme very finely.

3. 3

   Clean and brush the mushrooms, removing soil from the base of the stems. Set aside a few attractive golden hedgehog mushrooms for garnish.

4. 4

   Cook the rice in salted boiling water for 30 minutes.

5. 5

   Drain the rice and rinse well.

6. 6

   Melt a knob of butter in a pot and sauté the mushrooms with the shallot and garlic.

7. 7

   Add the cooked rice and pour in 1 dl brown veal stock and 1 dl poultry stock.

8. 8

   Cook until the liquid has completely evaporated.

9. 9

   Remove from heat and stir in a generous knob of butter.

10. 10

    Season to taste with salt and pepper.

11. 11

    In a separate pan, reduce the remaining stocks with the thyme to half their volume. Add the reserved golden hedgehog mushrooms and remove them after 2 minutes.

12. 12

    Finish the sauce by whisking in a knob of butter and season with salt and pepper.

13. 13

    Pat the scallops dry with paper towels.

14. 14

    Lightly coat the scallops with flour and sear them for 30 seconds per side in lightly browned butter.

15. 15

    Divide the risotto among warm serving plates and arrange the scallops on top.

16. 16

    Garnish with the reserved mushrooms and drizzle the sauce around the plate.