For the risotto

1. Heat butter in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.
2. Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add warm chicken broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 25-30 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
3. Season generously with salt and pepper and stir in Parmesan cheese and 2 tablespoons chopped fresh parsley. Divide and transfer to bowls when ready to serve.

For the scallops

1. While the risotto is cooking, pat scallops dry and season all over with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil to a 12-inch cast iron skillet and bring to medium-high heat.
2. Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
3. Remove scallops from the skillet and set on a plate. Reduce heat to medium and add the butter, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted.
4. Return the scallops to the skillet and cook for an additional 1-2 minutes per side. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately.