Risotto With Wild Mushrooms And Scallops Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
667
FAT
37%
CHOL
34%
SOD
64%

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Ingredients for 4 servings

1 onion, minced

8 cups canned chicken stock, heated

1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed

1/2 cup freshly grated Parmigiano-Reggiano

2 garlic cloves, minced

1/2 cup dry white wine, such as Pinot Grigio

Salt and freshly ground black pepper

Extra-virgin olive oil

2 tablespoons butter

2 tablespoons chopped fresh flat-leaf parsley

2 cups Arborio rice

1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded

Fresh flat-leaf parsley, for garnish

2 bay leaves

Leaves from handful fresh thyme sprigs

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