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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chanterelle and Corn Risotto with Scallops

[heart_this] · Sep 24, 2007 · 11 Comments

Chanterelle and Corn Risotto with Scallops

When I was at the farmers market last weekend I saw some fresh local chanterelle mushrooms. I had never seen them before and I wanted to try them. I search for a recipe with chanterelle mushrooms in it and found this one for “Chanterelle and Corn Risotto” with “Sauted Chanterelle, Corn and Sage” and “Sauteed Scallops”. It sounded pretty good. I would also get to try cooking scallops for the first time. This weekend I picked up some of the chanterelle mushrooms, scallops and fresh local corn. Both the chanterelle mushrooms and the scallops were kind of pricey making this an expensive meal.
This meal took a while to cook. The risotto requires about a half an hour to cook and then you need to sauteed two more dishes. It was well worth the effort. This was the best risotto that I have ever made. The corn added a really nice sweetness and crispness to the risotto. The chanterelle mushrooms were pretty good especially the ones that were fried in butter until they were just a little bit crispy. The scallops were not bad. I think that I will have to cook with them a bit more before making a decision about them.

Chanterelle and Corn Risotto with Scallops

Chanterelle and Corn Risotto with Scallops

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 2
ingredients
  • 3 cups chicken stock
  • 1 handful chanterelle mushrooms (chopped)
  • 1/2 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1/2 teaspoon thyme
  • 1 ear of corn (cut the kernels from the cob)
  • 1 handful chanterelle mushrooms (chopped)
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 1/2 cup parmigiano reggiano (grated)
directions
  1. Bring the chicken stock, mushrooms and thyme to a gentle simmer in a small sauce pan.
  2. Heat the oil in a large sauce pan.
  3. Add the onions and thyme and saute until the onions are soft.
  4. Add the corn and mushrooms and saute for about 4 minutes.
  5. Add the rice and saute until the rice becomes translucent, about 2 minutes.
  6. Add the wine and deglaze the bottom of the pot.
  7. Add 1/2 cup of the chicken stock with mushrooms and stir until the rice absorbs it all. Continue to do this until the rice is cooked al dente, about 30 minutes.
  8. Remove from heat and stir in the parmigiano reggiano.
Sauted Chanterelle, Corn and Sage

Sauted Chanterelle, Corn and Sage

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon thyme
  • 1 handful chanterelle mushrooms (chopped)
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon sage (sliced thinly)
  • 1 ear of corn (cut the kernels from the cob)
  • 1 shallot (chopped)
  • 1/2 teaspoon thyme
directions
  1. Heat the olive oil and butter in a large pan.
  2. Add the thyme, chanterelle mushrooms, salt and pepper and saute the mushrooms until the are tender and a little crispy.
  3. Put the mushrooms in a bowl.
  4. Heat the butter in the pan.
  5. Add the sage and let the sage sizzle a bit.
  6. Add the corn, shallot, and thyme and saute until the corn is tender, about 2 minutes.
  7. Add the corn to the mushrooms in the bowl.
Sauted Scallops

Sauted Scallops

Prep Time: 2 minutes Cook Time: 8 minutes Total Time: 10 minutes Servings: 2
ingredients
  • 1 tablespoon oil
  • scallops
  • salt and pepper to taste
directions
  1. Heat the oil in a pan.
  2. Season the scallops with salt and pepper.
  3. Add the scallops to the pan ands saute until they are golden brown on both sides, about 1-2 minutes per side.

Food, Gluten-free, Italian, Main Course, Recipe, Risotto

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Reader Interactions

Comments

  1. Deborah says

    September 24, 2007 at 1:46 pm

    What a meal!! I love scallops, but have never had chanterelle mushrooms before.

    Reply
  2. Valli says

    September 24, 2007 at 2:41 pm

    Looks like an excellent meal Kevin!The scallops are huge, not, our little bay scallops. Kudos for trying another food and expanding your horizons!!!

    Reply
  3. JennDZ - The Leftover Queen says

    September 24, 2007 at 4:19 pm

    looks totally WORTH IT!!!

    I love chantarelles!

    Reply
  4. Nirmala says

    September 24, 2007 at 5:24 pm

    Your scallops look wonderful. I bet this recipe would be great with cremini and other mushrooms as well. Still am at amazed at all your cooking and blogging!

    Reply
  5. Nora B. says

    September 24, 2007 at 8:51 pm

    oh, your scallops look so big and juicy. No wonder they were expensive. I love scallops, so I think you should cook with them a bit more 🙂 This meal looks totally worth every cent! The corn in the risotto is a great idea – I’ll try that for next time.

    Reply
  6. Anonymous says

    September 24, 2007 at 9:49 pm

    This dish is excellent! I love that you used fresh ingredients from the farmer’s market. Love risotto. Love scallops. Wish I had this for dinner tonight. Great job. Brava!

    Reply
  7. Anh says

    September 24, 2007 at 11:39 pm

    Your scallops are really of top quality! What a wonderful meal!

    Reply
  8. Peter M says

    September 24, 2007 at 11:56 pm

    Kevin, great sear marks on the scallops. Also, I too have found funghi and seafood to pair very well.

    Reply
  9. Elly says

    September 25, 2007 at 1:32 am

    this looks SO good. i love chanterelles, but i have a really hard time finding them. i will haev to make this if i find them. there’s a great looking galette using them on figsoliveswine, too.

    Reply
  10. DeborahSW says

    September 27, 2007 at 6:19 pm

    So when are you inviting us all over for dinner?!? 🙂

    Reply
  11. Anonymous says

    March 25, 2012 at 9:47 pm

    When I was little me and my dad would go chanterelle picking on the weekends. Being young i never appreciated the flavor of them. To go back in time….

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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