Pretty Delicious Life

1 In a small sauce pot, heat stock until almost boiling then reduce heat to simmer to keep warm throughout the process.
2 In a medium saucepan over medium-high heat, melt one tbsp of butter + add 1 tbsp garlic oil.
3 Once butter is melted, add rice stirring to coat with a silicone spatula or wooden spoon. Allow rice to cook about 2-3 minutes until fragrant, stirring often to avoid burning.
4 Add white wine and reduce heat to medium, stirring to incorporate allowing rice to soak up the wine.
5 Once wine is absorbed, add one ladle full of stock to rice, stirring to incorporate, allowing rice to absorb. Repeat this process with stock until it is gone, about 20-30 minutes.
6 Remove from heat + add remaining butter, salt + parmesan cheese, stirring again to incorporate.
7 Cover risotto and heat 1 tbsp of butter in a non-stick frying pan over medium heat.
8 Once butter is completely melted, add scallops to the pan and sear about 3 minutes on each side.
9 Add lemon juice and capers to the pan, turn off the heat, cover and allow scallops to sit in covered pan while you plate the risotto, about 2 minutes.
10 Garnish with parsley + additional parmesan if desired.