Pan-Seared Hokkaido Scallop Risotto With Truffle Oil

• 5 scallops large
• 3 shitake mushrooms
• 6 stalks asparagus
• 1 cup rice
• 1 tablespoon shredded Parmesan cheese optional
• 1/2 onion chopped
• 1 tablespoon garlic mince
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon truffle oil
• 3 tablespoons white wine
• 350 milliliters chicken stock
• 1/2 teaspoon salt

1. Rinse and pat scallops dry with paper towels. Cut up 2 scallops to bite size. Season scallops with a pinch of salt and pepper. Set aside.
2. Heat 1 tbsp of oil and butter. Add onion and garlic and sauteed till fragrant.
3. Pour in chicken stock. Rinse rice and add them in together with salt and simmer. Cook till Al Dente, stirring occasionally and add more stock if needed.
4. Add in diced mushrooms, asparagus, scallops and white wine.
5. Mix well and add cheese, truffle oil and 1/2 tsp of butter. Stir till liquid is absorbed. Transfer onto serving plates.
6. (Scallops)
7. Heat oil with 1/2 tsp of butter on medium fire and sear both sides of scallops till golden brown. Do not overcook your scallops.
8. Drain and add onto risotto and drizzle more truffle oil an aromatic Japanese rice! Bon Appetit!

large, mushrooms, stalks asparagus, rice, parmesan cheese, onion, garlic, butter, extravirgin olive oil, truffle oil, white wine, chicken stock, salt

Taken from www.yummly.com/recipe/Pan-Seared-Hokkaido-Scallop-Risotto-With-Truffle-Oil-1669348 (may not work)