We both love to cook! (especially together) we've made this risotto a few times now, and we've pretty much memorized the ingredients and the directions by now.

** adapted from good ole Martha Stewart **

 Risotto Ingredients: 

• 1 cup arborio rice
• half cup shallot (finely chopped)
• 3-4 cups wild mushrooms (depends on your mushroom:rice ratio preference, I like a lotta shrooms)
• .5 of an ounce of dried mushrooms
• half cup white wine that you drink (so you can have it with dinner, duh)
• half a stick of unsalted butter
• olive oil
• half cup of Parmesan, grated
• a box (and a half, if needed) of stalk; vegetable, chicken, beef
• salt, pepper to taste

Directions: 

Heat the stock and the dried mushrooms up in a pot on medium/medium-high. 

Separate the mushroom stems (chopped) from the caps (sliced 1/4 inch).  this is the easy part.

Heat up a medium sized pan, add some olive oil. Once, it's hot enough add the caps. Cook em until they're soft, maybe about three minutes? After they're done, set them aside in a bowl. 

Add some more olive oil to the pan. Grab the stems and the shallots, and cook them until they're clear. Once that's done, add the rice. You're gunna want to stir the rice until it heats up and starts to glass. Should be about five minutes.

Add the wine. From here on out you're arm is gunna get quite  the work out, as you'll have to keep a constant stir going. Once the wine is absorbed. Add a ladle of stock to the rice and stir until most but not all  of the liquid is absorbed. Then, add some more. You're gunna keep repeating this process until the rice is mostly translucent but opaque in the middle. It should be al dente, and the rice should be suspended in a liquid that has the same consistency as heavy cream, that's when you know it's done. It will thicken a little bit once you remove it from the heat.

Take the re-hydrated mushrooms from the stock and chop them up. Add these to the rice along with the caps that you cooked earlier. Add the butter and the grated Parmesean and voila you're done!

As for the scallops, there isn't really a recipe. If your scallops come in a liquid, the first thing you wanna do it drain them and rinse them.

Heat up the butter and little bit of olive oil (don't skimp) in a saute pan.
MAKE SURE THE BUTTER/OIL IS HOT before  you add the scallops (seasoned with a little bit of sea salt). You wanna make sure not to add too.tootoo many because it will bring the pan temperature down. Once you put them in the pan don't fucking move them. Or you won't get a sear on them, and you'll just end up steaming them instead of searing. Once they have a golden brown color (about two minutes) they're ready to be flipped.

keep it appetizing.