Lemon Butter Scallops over Parmesan Risotto

8 large/jumbo sea scallops, side muscle removed

2 cups mushrooms, cleaned, trimmed, and cut into ½- to 1-inch pieces (shiitake, baby bella, chanterelle, white, or oyster are good)

4 to 5 cups of warm chicken broth (I prefer low sodium) see note below

¾ cup Arborio rice

½ cup white wine

⅓ cup shredded or grated parmesan cheese

1 shallot, minced

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons minced fresh parsley, plus extra for garnish

Salt and pepper to taste

lemon wedges for serving

oil, for cooking

lemon butter sauce

2 tablespoons unsalted butter

2 tablespoons fresh parsley, minced

juice of half a lemon, squeezed

Directions at kitchenswagger.com

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