Mushroom Risotto with Bay Scallops

About a month ago, whilst my mom was in Japan, I came home to keep my dad company. We went to our local seafood store and bought delicious bay scallops. These scallops are much smaller than sea scallops, and much much sweeter. My dad requested that I make a risotto using the bay scallops. It came out quite well!

Ingredients:

- 1 cup arborio rice

- 1 box of chicken stock

- 1/2 cup white wine

- 1 stalk of celery, finely chopped

- 2 shallots, finely chopped

- 8 oz or 1/2 container of pre-sliced mushrooms

- 1 giant dollop sour cream

Directions:

1. Chop up the celery.

2. Chop the shallots.

3. Chop up the mushrooms.

4. Sauté the mushrooms. Feel free to seasons slightly. 

5. Meanwhile, bring the chicken broth to a boil. Once boiled, let it simmer. 

6. Heat more olive oil in a pan.

7. Sauté the celery and shallots. 

8. After a few minutes, once the veggies have softened, add the rice. 

10. Mix the rice and vegetables together. 

11. Let the rice cook for a few minutes. Once the rice/vegetables are mixed, add the white wine.

12. Allow the wine to cook. You basically want it to be absorbed by the rice. 

13. Once the wine is absorbed, begin to add ladlefuls (at a time) of chicken broth.

14. Once the rice is totally cooked and you are out of chicken broth, add the sautéed mushrooms.

Mixed well.

15. You have two options. You can directly throw the scallops into the pot and let them cook here or you can sauté them in another pan and then add them. Your call. 

Mix well

16. Finally, to get the creaminess, I add sour cream. I know that traditionally, Italians add cheese, but my sour cream actually works really well! As skeptical as you may be, I think you will be pleasantly surprised. 

Et voila! Mushroom Risotto with Bay Scallops!