Gordon Ramsay’s Wild Mushroom & Truffle Oil Risotto with Pan Seared Scallops

Name: Gordon Ramsay’s Wild Mushroom & Truffle Oil Risotto with Pan Seared Scallops
Cuisine: American
Ingredients: 8 cups chicken stock (measure this!); 2 cups Arborio rice; 1 cup white wine (we used Moscato- but a dry white wine would be great!); 1/2 cup Parmesan cheese (we used more for garnish); 3 tbsp. good olive oil; 1/4 stick butter + 1/4 stick butter; 1 small onion, diced; 1 bunch green onions, diced; 3 cloves garlic, minced; 1 pound mixed or wild mushrooms, sliced (we used crimini and white cap); 1 1/2 tbsp truffle oil; 2 tbsp. Thyme leaves; 4 or 5 leaves, fresh Sage, chopped; 1/2 bunch flat leaf Parsley, chopped; 8 large sea scallops; 1 tbsp. good olive oil; salt & pepper to taste