Prepare the stock and mushrooms

• Keep the vegetable stock hot in a saucepan over low heat.
• Sear the sliced mushrooms in a frying pan with olive oil until golden, then set aside.

Sweat the aromatics

• Melt part of the butter in a sauté pan and soften the chopped onion.
• Add the garlic and cook until fragrant.

Toast the rice

• Add the risotto rice and stir until the grains are glossy and translucent at the edges.

Deglaze with wine

• Pour in the white wine and stir until fully absorbed.

Cook the risotto

• Add the hot stock one ladle at a time, stirring and waiting for each addition to be absorbed before adding more.
• Continue until the rice is creamy and al dente.

Sear the scallops

• Sear the scallops in a hot pan with a little butter, about 1 to 2 minutes per side, until golden.

Finish and serve

• Stir the mushrooms, remaining butter and grated parmesan into the risotto off the heat.
• Season with salt and pepper, top with the seared scallops and serve.