This recipe begins with your porcini mushrooms. Soak the dried mushrooms a small bowl of boiling (or really, really hot) water until softened, about 15 minutes. During this time you can chop, mince and slice up your other ingredients. After 15 min, remove the porcini mushrooms from the bowl by straining their liquid into a different, medium, saucepan through a sieve. Rinse the mushrooms to remove any remaining grit and chop them up and set them aside. Add the broth to the mushroom-soaking liquid and bring to a simmer.

In a separate large pot, heat your oil and butter over low heat. Add your onion and cook, stirring occasionally, until it's translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring every couple of minute), until the wine has been absorbed.

Next, take your porcini mushrooms and stir them in with 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed - adjust the heat as needed. Continue cooking the rice and adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Continue this and cook the rice until it's tender, about 25-30 minutes. When ready, the stock should be thickened by the starch from the rice (you may not need to use all of the liquid).

For the scallops, heat 2 tbsp of butter and 1 tbsp of olive oil in a separate large skillet on high heat. When the butter begins to simmer and turn brown, place each of the scallops on the skillet making sure they do not touch. Cook on each side for about 1-2 minutes making sure to only flip them once. Place the scallops over the serving of porcini mushroom risotto and top it off with a few drops of truffle oil (if you have it) and enjoy!