Bacon & Scallop Mushroom Risotto
with Parsley & Lemon Wedges
Scallops love bacon and the feeling is mutual! And what better way to let this surf-and-turf romance blossom than on a bed of creamy mushroom risotto? Some of the crisped bacon is stirred into the risotto so you’ll get a little bit of smoky goodness in every bite. The sweet scallops served on top are seared and butter-basted so they’re extra luscious. Is it getting hot in here? No, just us?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Stock Concentrate
4 ounce
Bacon
1 clove
Garlic
1 unit
Shallot
¾ cup
Arborio Rice
4 ounce
Button Mushrooms
1 unit
Lemon
¼ ounce
Parsley
½ cup
Italian Cheese Blend
(Contains Milk)
10 ounce
Scallops
(Contains Shellfish)
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a medium pot, combine 5 cups water (8 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 3.) • Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.
• While bacon cooks, wash and dry produce. • Peel and very thinly slice garlic. Halve, peel, and mince shallot.
• Heat a drizzle of oil in a second large pan over medium heat. Add garlic and shallot; cook, stirring, until softened, 1 minute. • Add rice; stir until translucent, 1-2 minutes. • Add 1 cup stock (1½ cups for 4 servings); stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
• While risotto cooks, trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre- sliced!). Zest and quarter lemon. Pick parsley leaves from stems; roughly chop leaves. • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until browned and crisp, 6-8 minutes. • Turn off heat; remove from pan and set aside.
• Pat scallops* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
• Once risotto is done, stir in mushrooms, lemon zest, a squeeze of lemon juice, half the bacon, half the cheese, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Add more lemon juice if desired. • Divide risotto between bowls; top with scallops, remaining bacon, and remaining cheese. Garnish with parsley. Serve with remaining lemon wedges on the side.
Bacon is fully cooked when internal temperature reaches 145º.
Scallops are fully cooked when internal temperature reaches 145º.
