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Scallop risotto with porcini mushrooms

Home > Life style > Recipes > Scallop risotto with porcini mushrooms
Recipe proposed by : Nanie Cuisine
Recipe type : Starters

Preparation time : 45 minutes
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Expensive


Serves 4

For the scallops and bisque:
- 6 scallops - Scallop trimmings
- 1 shallot
- 2 cloves of garlic
- 1 small sprig thyme
- Olive oil
- 10 cl dry white wine
- 15 cl water
- 30 g butter
- salt
- Espelette pepper

For the risotto:
- 1/2 onion
- 1 shallot
- 1 litre vegetable broth
- 4 small porcini mushrooms
- 200 g arborio rice
- 15 cl dry white wine
- 2 tablespoons mascarpone
- 15 g grated parmesan
- Olive oil
- Salt
- Espelette pepper


  • Open the scallops, remove the meat and rinse well. Keep tightly covered in the refrigerator.
  • Collect the scallop trimmings, remove the black pouch and rinse the rest well several times to remove all the sand.
  • Degerm the garlic cloves. Slice the garlic and the shallot. Heat the garlic and shallot in a saucepan with a little olive oil. Add the sprig of thyme and the scallop trimmings. Sauté for 4 to 5 minutes on medium heat, stirring often. Add the white wine and simmer for 7 to 8 minutes. Add water and simmer for a further 10 to 15 minutes. Strain the broth and reduce over medium heat for 20 minutes. Season with salt and Espelette pepper. Add the butter in pieces and mix well. Set aside.
  • Preheat the oven to 210°C.
  • Clean the mushrooms and remove the tougher parts of the stalks. Cut lengthwise into 4 slices. Place onto a non-stick baking sheet, brush with olive oil and season with Espelette pepper. Cook for 4 minutes. Lower the oven to 160°C and cook again for 5 minutes. Set aside.
  • Dice the rest of the mushrooms.
  • In a pan, heat the ½ onion and sliced shallot in a little olive oil. Add the arborio rice and mix well until the rice turns translucent. Add the diced mushrooms. Deglaze with white wine and mix well. Once the wine has evaporated, add the vegetable broth one ladle at a time, stirring often. Once the rice is cooked al dente, reduce the heat to the lowest setting and add the mascarpone and grated parmesan. Mix well.
  • Heat a non-stick pan over high heat. Sear the scallops for one minute on each side.
  • Plating: serve the risotto in a soup dish. Add the scallops and cover with a little bisque. Add the mushroom slices and serve.



  • If you cannot find fresh porcini mushrooms, use dried porcinis. Simply rehydrate and dice them before stirring them into the risotto. Then, replace the mushroom slices with a parmesan crisp.
  • Instead of the vegetable broth, you can create a broth using the mushroom trimmings.
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Scallop risotto with porcini mushrooms

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