Watercress, Shiitake and Scallop Risotto

Recipe by Mira Lyubenova, Cooking LSL

INGREDIENTS
  • 1 small yellow onion, chopped (1/3 cup)
  • 2 garlic cloves, minced
  • 3 tbsp olive oil, divided
  • 1 cup arborio rice
  • 4 cups chicken or vegetable stock
  • 1/2 cup white dry wine
  • 1/2 pound shiitake mushrooms, stems removed and chopped
  • 12 medium scallops, cleaned
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bunch watercress, washed and roughly chopped
  • 1/4 tsp dried thyme
  • 1/4 cup grated parmesan cheese
DIRECTIONS
  1. Heat 1 tbsp oil in a skillet over medium-high heat.
  2. Season scallops with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side, until cooked and golden.Set aside.
  3. Cook shiitake mushrooms in 1 tbsp olive oil over medium heat, stirring frequently, for 4-5 minutes, until most of the liquid released has evaporated. Set aside.
  4. Heat 1 tbsp olive oil in a pot. Add onion and cook for 1-2 minutes until translucent. Add garlic and cook for 1 more minute.
  5. Add arborio rice, stir to combine and cook for 1-2 minutes, stirring frequently. Start adding the chicken stock, 1/2 cup at a time, cooking on medium heat. Add more stock, once the previous has been absorbed. Stir frequently, so the rice doesn’t stick to the bottom of the pot.
  6. Once all the stock has been added to the rice and has been absorbed, add wine and cook until it has been absorbed.
  7. Add chopped watercress and cook for 1 minute.
  8. Add mushrooms and parmesan cheese. Cook for 1 more minute.
  9. Add scallops.
  10. Garnish with more fresh watercress and grated parmesan cheese. Serve.
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