By Andrea Davidson

Gordon Ramsay’s Wild Mushroom & Truffle Oil Risotto with Pan Seared Scallops

Ingredients

0 servings

8 cupschicken stock

measure this

2 cupsarborio rice

1 cupwhite wine

we used Moscato- but a dry white wine would be great

½ cupParmesan cheese

we used more for garnish

3 Tbspolive oil

good

0.25 stickbutter

+ 1/4 stick butter

1onion

small, diced

1 bunchgreen onions

diced

3cloves garlic

minced

1 poundmixed mushrooms

or wild, sliced, we used crimini and white cap

1 ½ Tbsptruffle oil

2 Tbspthyme leaves

4 leavesfresh Sage

chopped

0.5 bunchflat leaf parsley

chopped

8sea scallops

large

1 Tbspolive oil

good

salt

to taste

pepper

to taste

Instructions