Sea Scallops with Mushroom Risotto

This one truly takes work but if you have the aid of a kitchen helper (older grade schooler) who knows kitchen safety and has helped stirring for you, it can be a fun family activity.
I got this recipe from an old Tyler Florence ‘How to Boil Water’ episode--it’s from the Valentine episode because it really is a romantic meal. My kids are fans of risotto and this is a nice change of pace in our house. I love serving it with baby bok coy.

2 tbsp olive oil
1 lb sea scallops (muscles removed)
Salt and pepper
2 garlic cloves, minced
1 lb portabella mushrooms, stemmed and sliced
Handful fresh thyme sprigs (stems removed)
Handful chopped Italian parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine,
8 cups chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Fresh flat-leaf parsley (garnish)

In a large sauce pan, heat chicken stock until simmering. Keep on low heat and set to back burner.
Season scallops with salt and pepper. Over medium-high heat, add one tbsp oil to a large deep saute pan. When the oil starts to smoke, add scallops and brown well on both sides, about 2 minutes (do NOT over cook) . Remove and cover with a plate to keep warm while you make the risotto.
Reduce the heat to medium. Add remaining olive oil. Add garlic and cook until soft--this will be quick--be sure garlic does not brown. Add in the mushrooms and herbs and cook until the mushrooms reduce their size and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir until well coated; the rice with become clear. Season again. Stir in the wine and cook until it is reduced by half.
***This is the point where you enlist help in your older child (7-10 years old and understands the stove).
Slowly pour in 1 cup of the warm chicken stock stock and stir with a wooden spoon until the rice has absorbed all of the liquid; then add another cup--repeat this process, stirring constantly until you have added all the stock but one cup. This will take a little while.
If the risotto does not look creamy after all the stock is added, warm up a bit more stock--you want the risotto slightly firm but creamy.
Fold in the scallops with the last cup of stock to warm them up. Continue to stir. When the risotto is cooked, gently add the butter and cheese, and a bit more olive oil. Serve hot. Garnish with parsley.
Serve with the baby bok choy!