Risotto de Saint-Jacques

Ingredients:

• 1 cup (200g) Arborio rice
• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15ml) olive oil
• 1 small onion (100g), finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) dry white wine
• 4 cups (1 liter) chicken or vegetable broth, kept warm
• 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 pound (250g) scallops, cleaned
• 1 cup (100g) mushrooms, sliced
• 1/4 cup (30g) breadcrumbs
• Salt and freshly ground black pepper to taste
• 1 tablespoon (15g) fresh parsley, chopped

Instructions:

1. Heat 1 tablespoon of butter and the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant. Add the rice and cook, stirring, until the edges of the rice are translucent, about 2 minutes.
3. Pour in the white wine and cook while stirring until the wine is fully absorbed by the rice.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18 to 20 minutes.
5. In a separate pan, melt the remaining tablespoon of butter. Add the mushrooms and cook until they are golden brown, about 5 minutes. Season with salt and pepper.
6. Add the scallops to the pan with mushrooms and cook until they are just opaque, about 2 to 3 minutes per side.
7. Stir the heavy cream, Parmesan cheese, and half of the parsley into the risotto. Season with salt and pepper to taste.
8. Gently fold in the cooked mushrooms and scallops. Transfer the risotto to a baking dish.
9. Sprinkle the breadcrumbs over the top and place under a broiler for 2-3 minutes until golden brown.
10. Garnish with the remaining parsley before serving.

Notes:

For best results, use fresh scallops and high-quality Parmesan cheese. To enhance the flavor, you can add a pinch of saffron to the broth. Serve immediately for optimal creaminess, as risotto tends to thicken as it cools. Leftovers can be stored in an airtight container in the refrigerator for up to two days and reheated gently on the stovetop with a bit of additional broth.