Making the risotto

1. Start with the aromatics – In your non-stick pan, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic. You’ll only need a minute or two for them to soften. Keep an eye on the garlic—burned garlic is bitter, and we don’t want that.
2. Add mushrooms – Toss in your mushrooms, cooking for another 1-2 minutes. The goal is to soften them just enough to release their earthy flavors.
3. Toast the rice – Stir in the Arborio rice and let it toast for about a minute. This helps the grains hold their texture during cooking.
4. Slowly add the broth – Here’s where patience comes in. Add your warm chicken broth ½ cup at a time. Stir frequently and allow the rice to absorb most of the liquid before adding more. This part takes time—30-40 minutes—but trust me, it’s worth it. You’ll know it’s done when the rice is tender and creamy.
5. Season and stir in Parmesan – Once the risotto is creamy and smooth, season generously with salt and pepper. Stir in the Parmesan and parsley. Taste as you go—you might need a touch more salt.

Cooking the scallops

1. Pat the scallops dry – This is critical for getting that perfect golden crust. If the scallops are wet, they’ll steam rather than sear.
2. Sear to perfection – Heat oil in your cast iron skillet until it’s just smoking. Add the scallops and let them sear for 2 minutes per side. Don’t touch them while they’re cooking—that’s how you get that gorgeous crust!
3. Lemon butter sauce – Once the scallops are done, remove them from the pan and lower the heat. Add butter, lemon juice, and parsley, stirring until melted. Return the scallops to the pan for a final kiss of heat and drizzle them with the sauce.