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1
Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil.
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2
When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes.
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3
Remove to a plate and cover to keep warm while you make the risotto.
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4
Reduce the heat to medium.
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5
Drizzle in another 2-count of olive oil.
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6
Add the onion and garlic and cook, stirring, for 5 minutes until soft.
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7
Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes.
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8
Season with salt and pepper.
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9
Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque.
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10
Season again.
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11
Stir in the wine and cook 1 minute to evaporate the alcohol.
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12
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid.
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13
Add another cup of stock.
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14
Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more.
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15
(You may not need all of the stock; the risotto is done when it is slightly firm but creamy.)
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16
Fold in the scallops with the last cup of stock to warm them up.
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17
When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil.
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18
Serve hot.
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19
Garnish with parsley.
