Preparation time: 15 minutes
Cooking time: Under an hour

1. Clean and brush the mushrooms, cutting off the earthy stem ends. Set 24 nice girolles aside for garnish.
2. Cook the rice for half an hour in boiling salted water. Drain and refresh under cold water.
3. Melt a knob of butter in a saucepan and sauté the mushrooms with the chopped shallot and garlic.
4. Add the rice, then add 100 ml brown stock and 100 ml chicken broth. Continue cooking until all the liquid has evaporated.
5. Off the heat, add in a big spoonful of butter to bind the rice; check the seasoning.
6. Reduce the remainder of the two stocks with the thyme and the 24 girolles; remove the girolles after two minutes.
7. Whisk a knob of butter into the sauce and correct the seasoning.
8. Cut the scallops in half, dry well on paper towels; season with salt and pepper.
9. Lightly flour the scallops and sauté them quickly in browned butter for approximately 30 seconds, on one side only.

Presentation

1. Place the risotto in the centre of warmed plates and arrange the scallops all around it.
2. Garnish with the girolles and nap with the sauce.