To make the risotto, start by making a porcini broth. Place the whole porcini mushrooms in a medium bowl. Pour enough boiling water over the mushrooms to fully submerge them. Let them sit for about 15 minutes or until softened and reconstituted. Drain the mushrooms and reserve the broth. Chop the rehydrated mushrooms and set them aside.
In a large Dutch oven or saucepan, combine your choice of broth/stock with the reserved porcini broth. Keep warm over low heat. In another large saucepan or Dutch oven, melt butter over medium heat. Add the chopped shallots and cook for 3 minutes, stirring frequently. Stir in the garlic, thyme, reserved porcini mushrooms, salt, and black pepper, and sauté for 30 to 40 seconds, making sure that the garlic does not burn.
Stir in the Arborio rice and cook for 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
Add ½ cup of the warm broth to the rice, and stir until all of the broth is absorbed. Continue adding the broth ½ cup at a time (reserving ½ cup for the very end, if needed), stirring continuously, until all of the liquid is absorbed and the rice is al dente, about 20 to 25 minutes. Once cooked, stir in the peas, lemon zest, and Parmesan cheese into the risotto. The rice should flow and look very creamy, (add remaining warm stock to loosen the rice, if necessary).
To cook the scallops, season both sides with salt and pepper.
Heat a large skillet over high heat. When hot, add the neutral oil. Carefully place the scallops in the hot oil and cook for 2 minutes, undisturbed. Add butter to the pan, then turn the scallops and cook for an additional 2 minutes. Spoon the melted, browned butter on top of the scallops and finish with a little fresh chopped parsley and flaky salt.
To assemble the finished plates, serve the risotto in individual bowls or plates, top with the scallops and exta brown butter and parsley, if desired. Enjoy!
