Meal Kit
Culinary Collection
Ramsay’s Brilliant Truffle Scallop Risotto
with roasted mushrooms, Parmesan, and chives
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 6 oz. Cremini Mushrooms
- ¾ cup Arborio Rice
- 1 Shallot
- 1 oz. Creme Fraiche
- 1 oz. Grated Parmesan Cheese
- ⅘ oz. Truffle Butter
- ⅖ oz. Mushroom Broth Concentrate
- 6 Chive Sprigs
- 1 tsp. Garlic Salt
- ½ tsp. Truffle Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories700
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Carbohydrates74g
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Net Carbs72g
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Fat31g
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Protein33g
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Sodium2460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Medium Pots
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem and quarter mushrooms.
Mince chives.Peel and mince shallot.Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Cook the Mushrooms
Place mushrooms on prepared baking sheet. Top with 2 tsp. olive oil and a pinch of salt and pepper.
Roast in hot oven until browned and tender, 14-16 minutes.Carefully remove from oven.While mushrooms roast, continue recipe. -
3 Start the Risotto
Once water in medium pot is boiling, remove from burner.
Place another medium pot over medium-high heat. Add 2 tsp. olive oil, rice, and shallots to hot pot. Stir often until aromatic, 1-2 minutes.Add 1 cup hot water from other medium pot, mushroom base, and garlic salt to pot with rice. Rice should just be covered by water. Stir constantly until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other medium pot and stir often again until nearly all water is absorbed. Repeat this process, stirring constantly, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be water left.Remove from burner and stir in creme fraiche, cheese, chives (reserve a pinch for garnish), half the mushrooms, and half the truffle butter (reserve remaining of each for scallops). Season with a pinch of salt and pepper. Cover to keep warm.Risotto thickens quickly; add additional hot water, 1 Tbsp. at a time, until desired consistency is reached just before plating. -
5 Cook Scallops and Finish Dish
Place a medium non-stick pan over high heat and add 2 tsp. olive oil. Let heat, 3 minutes.
Speedy scallop alert! Note that scallops cook very quickly; use high heat (oil smoking a bit is OK) and watch closely to prevent them from overcooking.Add scallops to hot pan and cook undisturbed until deeply browned, 50-60 seconds.Gently stir to flip scallops, then remove from burner.Add remaining truffle butter, truffle salt, and remaining mushrooms. Stir occasionally until butter melts and scallops reach a minimum internal temperature of 145 degrees, 50-60 seconds.Plate dish as pictured on front of card, topping risotto with scallops and mushrooms. Garnish with remaining chives. Bon appétit!
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