15 min
Prep time
30 min
Cook time
6
Servings
Medium
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Peel the onion and shallot, then cut them into small cubes.
-
2
Finely chop the chives.
-
3
Slice the button mushrooms into quarters.
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4
Grate the Parmesan cheese.
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5
Sauté the onion with a drizzle of olive oil in a casserole with a pinch of salt for 5 minutes, then add the rice.
-
6
Pour in the white wine slowly afterwards.
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7
Add 1 liter of broth at a time as needed until the rice is fully cooked (approximately
-
8
Dredge each scallop in a well-heated, oiled pan and season with salt and pepper.
-
9
In a pan with a drizzle of olive oil, sauté the mushrooms for 5 minutes.
-
10
Add the chives and shallot, cook for 1 to 2 minutes more and adjust seasoning as needed.
-
11
Place the mushrooms on top of the rice with a piece of butter, then sprinkle with Parmesan cheese.
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