Ingredients

• 1 1/2 cup Arborio Rice
• 12 oz. mushrooms
• 1 stick butter
• 1/2 lb. seared scallops
• diced shallots
• 2 oz. Mascarpone

• 1 tbsp olive oil
• 1/2 cup parmesan, finely grated
• 1/2 cup dry white wine
• 6 cups chicken broth
• 1-2 tbsp truffle oil
• chives, chopped
• salt and pepper

Method

1. Pour chicken broth into a pot and start warming it up
2. Put 2 tbsp butter in and turn on the heat before putting shallots in. Cook for a couple minutes.
3. Stir and add a bit of salt and pepper
4. Pour in the rice and stir for about 1 minutes to toast the rice and coat it completely with butter
5. Pour in white wine, then turn the heat way down and stir.
6. Add 1 cup of warm chicken stock and stir continuously. Keep stirring and adding more liquid in (one cup at a time) until liquid is fully absorbed.
7. Leave Risotto on heat for 30-40 minutes
8. Heat a pan and add 1 tbsp butter and 1 tbsp olive oil
9. Add mushrooms, salt, and pepper into the pan, then let them sit for 2-3 minutes in heat
10. Check on risotto before stirring and adding a little bit of water to the mushrooms
11. Continue stirring the risotto, then add 5 tbsp butter and stir it in. Then add Mascarpone and stir that in as well
12. Add parmesan and continue stirring, then add 1 tbsp of truffle oil and try. Add more if needed
13. Put most of the mushrooms in and continue stirring
14. Serve the risotto in a plate, add a few mushrooms and scallops on top, and sprinkle some chives on top before you enjoy!