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Mushroom and Scallop Risotto

Print Recipe
Mushroom and Scallop Risotto
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 2 minutes
Servings
4-6 servings
Ingredients
  • 1 1/3 cup Arborio Rice
  • 2 tbsp olive oil divided
  • 3 tbsp (57g) unsalted butter divided
  • 2 3/4 cups (1000ml) stock (3/4 cup mushroom soaking liquid + 2 cups unsalted chicken stock)
  • 3 Dried Shiitake Mushrooms rehydrated & sliced
  • 400 g Scallops
  • 70 g oyster mushrooms sliced
  • 1 small Onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 13 g Parmesan cheese finely grated
  • 2 tbsp (45ml) regular soy sauce
  • Salt & ground black pepper to taste
  • Garnish with chopped parsle
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 2 minutes
Servings
4-6 servings
Ingredients
  • 1 1/3 cup Arborio Rice
  • 2 tbsp olive oil divided
  • 3 tbsp (57g) unsalted butter divided
  • 2 3/4 cups (1000ml) stock (3/4 cup mushroom soaking liquid + 2 cups unsalted chicken stock)
  • 3 Dried Shiitake Mushrooms rehydrated & sliced
  • 400 g Scallops
  • 70 g oyster mushrooms sliced
  • 1 small Onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 13 g Parmesan cheese finely grated
  • 2 tbsp (45ml) regular soy sauce
  • Salt & ground black pepper to taste
  • Garnish with chopped parsle
Instructions
  1. Rehydrate Dried Shiitake Mushrooms in 1 ½ cups of hot water for 20-30 minutes. Strain out the mushrooms and set the mushroom soaking liquid aside.
  2. Press the Sauté button. Wait until the screen says HOT. Pour 1 tbsp olive oil and 1 tbsp unsalted butter in the Instant Pot. Add in sliced shiitake mushrooms and oyster mushrooms. Let the mushroom broth evaporate completely then season with 2 tbsp (30ml) regular soy sauce and stir occasionally until mushrooms are slightly crisped and browned.
  3. Combine 1 tbsp (15ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together.
  4. Sauté Onions & Garlic: Add diced onions & shallots, then saute until softened and fragrant. Add in minced garlic, then saute until fragrant.
  5. Add Rice and Season: Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Add sliced shiitake mushrooms and mix well with the rice.
  6. Deglaze: Pour in ¾ cup (188ml) white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.
  7. Pressure Cook Risotto: Pour 4 cups (1L) mushroom chicken stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.
  8. Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button). Add in 20g Parmesan cheese. Mix well. Taste and season with kosher salt and black pepper.
  9. Serve: Garnish with freshly chopped parsley. Serve immediately with more Parmesan cheese
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