Creamy Risotto with Scallops

Directions

1. Heat 1 tablespoon of butter and olive oil, add the onion, and cook over low heat without browning.
2. Stir in the rice (unwashed) and turn up the heat.
3. Stir the rice continuously as it starts to fry and becomes translucent.
4. Pour in the wine and do not stop stirring.
5. Add a ladle of stock with a pinch of salt, and stir.
6. The liquid must evaporate completely before adding more stock.
7. The rice beans will gradually cook and the sauce will thicken, in more or less 15 minutes.
8. You must add some water if the rice isn't completely cooked.
9. Adjust the seasoning.
10. Remove from heat, add 50 grams of butter, and Parmesan cheese, mix well.
11. Cover the risotto for a few moments but do not wait to serve, you cannot reheat this dish.
12. For the scallops, pan-sear in a tablespoon of olive oil.