Scallop & Shiitake Mushroom Risotto

This year I celebrated my 20 year high school reunion by taking a cruise to the Bahamas with my classmates. On the last night of the cruise one of the appetizer options at dinner was Scallop Risotto. I, along with 4 others at my table, ordered it and IT WAS DELISH!!! It was so delicious that we all asked our server for seconds. That risotto has been on my mind since. I made it today and I'm pleased with the result. I was not so pleased with the amount of stirring required for this recipe but the end result is worth the effort. I added Shiitake mushrooms to my version of this dish. Let me know what you think.....

Servings: 6 Main Course, 10 Side dishes
Prep Time: 5 minutes
Cook Time: 40 Minutes

Ingredients:
3 Tbsp Olive Oil
2 Tbsp White Truffle Oil
1 Onion, diced
1 lb Shiitake Mushrooms, stems removed, coarsely chopped
1 Tbsp Minced Garlic
1 Tbsp Fresh Thyme
1 tsp Sea Salt
1 tsp White Pepper
2 c Arborio Rice
6 c Chicken Broth
1 lb Scallops seasoned with black pepper and garlic powder ( I used the 80 - 110 ct per lb scallops.)
1 c Parmesan Cheese, shredded
Salt & Black Pepper to taste

1. Heat both oils in a heavy, non stick pan over medium heat.
2. Add onion and saute' for about 3 minutes
3. Add mushrooms, garlic, thyme, sea salt & white pepper and stir constantly for 2 minutes
4. Stir in rice and continue stirring for 1 minute
5. Stir in 1 cup of broth stirring constantly until absorbed
6. Repeat step 5 until rice is tender and creamy but firm Add the scallops with the last cup of  broth.
7. Stir in Parmesan 
8. Salt & pepper to taste

ENJOY!