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Chanterelle Mushroom Risotto With Sage Brown Butter Corn & Seared Scallops

8 faves
Nutrition per serving    (USDA % daily values)
CAL
488
FAT
45%
CHOL
18%
SOD
26%

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Ingredients for 6 servings

Extra Virgin olive oil

6 cup chicken Stock

1/2 cup white wine

1 1/2 cup aborio rice

0.50 pound chanterelle Mushrooms, cleaned, 2/3 of the mushrooms finely chopped, the remaining 1/3 coarsely chopped

2 x large ears of corn, kernals cut from the cobs

1 x large onion, finely chopped

2 tbsp fresh thyme

1 tbsp fresh sage, thinly sliced

5 tbsp unsalted butter

1 x small shallot, finely chopped

sea scallops, 4 per person

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