Pat scallops dry and keep them chilled until just before searing.

Warm your stock in a small saucepan so it doesn’t shock the rice and slow its cooking.

Warm the stock: Keep it on low heat in a saucepan so it’s hot but not boiling.

Sauté the mushrooms: In your risotto pan, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add mushrooms, a pinch of salt, and cook until they release moisture and start to brown, about 6–8 minutes. Remove and set aside.

Sweat the aromatics: Lower heat to medium, add remaining butter. Sauté shallot until translucent, about 2 minutes. Add garlic and thyme, cooking for 30 seconds until fragrant.

Toast the rice: Add Arborio rice and stir to coat for 1–2 minutes.

Deglaze with wine: Pour in the white wine and stir until mostly absorbed.

Add stock, one ladle at a time: Add about 1/2 cup warm stock, stirring frequently until mostly absorbed. Repeat this process for 18–22 minutes.

Fold in mushrooms and finish: When rice is nearly done, stir in the sautéed mushrooms, Parmesan, and heavy cream (if using). Adjust salt and pepper.

Rest the scallops: Season scallops with salt and pepper. Heat a dry heavy skillet over high heat. Add 2 tbsp olive oil and heat until shimmering. Add scallops spaced apart. Sear for 1.5–2 minutes until deeply golden. Flip, add butter, and baste for another 1–1.5 minutes.

Plate it up: Spoon a generous portion of mushroom Arborio risotto onto each plate, top with 3–4 seared scallops, finish with a squeeze of lemon and chopped parsley. Serve immediately.