mushroom risotto with butter poached scallops

For the risotto, heat the chicken broth (low heat) in a small saucepan, and keep it warm.

Warm 0.5 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes (The mushrooms will release a lot of liquid - This is fine!). Remove mushrooms (and the liquid), and set aside.

In the same saucepan, heat 0.5 tablespoon olive oil and stir in the shallots. Cook 1 minute. Add the Arborio rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Add 1 ladle of the warm chick broth to the rice, and stir until the broth is absorbed (Pro-tip: Remember to stir continuously! If the rice sticks to the bottom of the pan, your dish is ruined!). Continue adding the broth 1 ladle at a time, stirring continuously, until the liquid is absorbed each time.

Continue the process until the entire chicken broth gets absorbed into the rice (Enjoy your forearm exercise!). This should take about 15-20 minutes. (Pro-tip: Keep tasting the rice. The rice is perfect when it is firm to the bite but is slightly chewy). The rice should have puffed up by now and will be slightly syrupy.

Remove from heat, and stir in mushrooms you set aside before (with the liquid), butter, chives, tarragon and parmesan. Season with salt and pepper to taste.

For the scallops, melt 0.5 tbsp butter in a large skillet over medium high heat. (Start this 10-12 minutes after you start cooking the rice for the risotto and both dishes should be done together)

Rinse the scallops with cold water and thoroughly pat dry. Season them with salt and pepper.

Add the scallops to a skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. (Pro-tip: Work in batches if needed, it is very important that each scallop stay in contact with similarly warm areas of the pan)

For the lemon butter sauce, melt 1 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

Setting the plate: If you timed this properly, all dishes would be done at approximately the same time. Serve the risotto in a flat plate and add the scallops on top. Top it up with the lemon butter sauce, garnished with parsley. Enjoy!