Mushroom & Scallop Risotto

Mushrooms are among my favorite fall flavors. This is not so much a recipe, but more of a cooking hack. Here’s what you need:

• fresh fungi (a mix is perfect)

• green onions

• wild-caught scallops

• arborio rice

• butter

• olive oil

• broth (I use a lobster or vegetable base)

• white wine

• spices as desired (I’m currently having a curry and smoked paprika obsession)

• Aged sheep cheese (Italian Pecorino or Spanish Manchego preferred)

1. Cook fungi and chopped onion on low-med heat with a drizzle of oil. salt, and spices, letting them sweat slowly until tender (about 30-40 mins). Add dashes of wine periodically.

2. Meanwhile start cooking rice according to your favorite risotto method. My method includes periodically adding things like broth, oil, butter, and wine. Keep checking and adding broth and wine. Do not stir unless the situation is dire.

3. When mushrooms and onions are delicious, remove from skillet. Cook scallops as desired in same pan.

4. When rice is done according to your preference, mix everything together and top with freshly grated cheese.

5. Drink wine. Cheers!