1 1/2 pounds fresh bay scallops
Salt and freshly ground black pepper
1 sweet onion, minced
2 garlic cloves, minced
1 cup of Portobello mushrooms
1 cup of crimini mushrooms
1 cup of shiitake mushrooms, stemmed
Leaves from handful fresh thyme sprigs
2 cups Arborio rice
6-8 cups canned chicken stock, heated
6 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh basil, for garnish
1. Place a large, deep skillet over medium-high heat and drizzle with a 2 tbsp of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
2. Reduce the heat to medium. Drizzle in another 2 tbsp of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn to an off-white.
3. Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. 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. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.)
4. Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, and in the cheese, and drizzle with 2 more tbsp. olive oil. Remove from heat and garnish with fresh basil. Serve and enjoy!