Pan-seared hokkaido scallop risotto with truffle oil

Ingredients

• 5 large Scallops
• 3 Shitake Mushrooms
• 6 stalks of Asparagus
• 1 cup rice
• 1 tbsp shredded Parmesan Cheese (optional)
• ½ Onion (chopped)
• 1 tbsp mince Garlic
• 2 tbsp Butter
• 2 tbsp Extra-virgin Olive Oil
• 1 tbsp Truffle Oil
• 3 tbsp White wine
• 350 ml Chicken Stock
• ½ tsp Salt

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Preparation

• 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.
• (Risotto)
  Heat 1 tbsp of oil and butter. Add onion and garlic and sauteed till fragrant.
• 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.
• Add in diced mushrooms, asparagus, scallops and white wine.
  
• Mix well and add cheese, truffle oil and ½ tsp of butter. Stir till liquid is absorbed. Transfer onto serving plates.
• (Scallops)
  Heat oil with ½ tsp of butter on medium fire and sear both sides of scallops till golden brown. Do not overcook your scallops.
• Drain and add onto risotto and drizzle more truffle oil an aromatic Japanese rice! Bon Appétit!

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