Risotto with Porcini Mushrooms and Scallops

Ingredients

• ⅓ cup (80 g) Arborio rice
• 1 tbsp (15 g) finely diced onion
• 2 tbsp (30 g) olive oil for frying
• 2 tbsp (30 g) unsalted butter
• 1 cup (200 g) chicken broth, warm
• 1 oz (30 g) fresh porcini mushrooms, roughly chopped
• 3 tbsp (20 g) grated Parmesan cheese
• 1 tbsp (10 g) grated Pecorino cheese
• 2 large scallops (80 g)
• 1 clove garlic, crushed
• 1 tbsp (20 g) dry white wine
• 1 sprig fresh thyme
• Salt to taste
• Black pepper to taste