Scallops and Risotto | Heinen's Grocery Store

Ingredients

• 1/4 cup lemon sorbet, melted
• 1 1/2 tablespoons distilled white vinegar
• 1 tablespoon minced shallots
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• Kosher salt
• 2 tablespoons extra-virgin olive oil or butter.
• 18 large sea scallops
• 1 8-ounce package crimini or baby bella mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• salt
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• ½ large onion, finely diced (about 1 cup)
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 2 ½ cups chicken stock
• ¾ cup grated Parmesan
• Salt and pepper to taste