Creamy, rich, and full of deep truffle flavor — this risotto is already a showstopper, but topped with golden pan-fried scallops, it becomes a restaurant-worthy dish. Elegant in appearance, luxurious in taste, and surprisingly simple to prepare.
4 Servings
Risotto with Scallops
Ingredients
12
Scallops
40g
Parmesan cheese flakes
400g
Mixed mushrooms
2 sprigs
Parsley
1
Lemon
Preparation
- Cook the truffle risotto according to the package instructions. Finely chop the parsley and zest the lemon.
- Slice the mixed mushrooms and sauté them in a skillet with olive oil until golden brown.
- Stir the mushrooms into the risotto, along with ½ jar (about 40g) of Olive Truffle Spread.
- Heat a clean skillet with olive oil and sear the scallops for about 5 minutes, until golden on the outside and tender inside.
- Divide the risotto among 4 plates and place the scallops on top.
- Garnish with Parmesan flakes, chopped parsley, lemon zest, and a small extra spoon of Olive Truffle Spread. Vegetarian option: replace scallops with seared slices of celeriac.
