Peel the onion and the shallot then finely dice, keeping the two separate from each other. Finely chop the chives. Chop the shiitake mushrooms. Shred the oyster mushrooms. Peel quarter the white mushrooms. Grate half of the parmesan.
Bring the stock to the boil.
Heat a saucepan and add a drizzle of olive oil. Sweat the onions with a pinch of salt for 2 minutes until transluscent and then add the rice. Stir well to coat the rice in olive oil. Add the white wine and stir continuously until absorbed by the rice. Add a ladleful of hot water, stir and cook until absorbed before adding another ladleful (this should take approximately 15 to 20 minutes).
Heat a frying pan to very hot and add a drizzle of olive oil. Cook the scallops for 1 minute on each side and then season with salt and pepper.
Heat a frying pan with a drizzle of olive oil. Sauté the mushrooms for 2 minutes then add the chives and the shallots. Cook for 1 minute and check the seasoning. Add the mushrooms to the risotto. Mix in the butter and the grated parmesan. Check the seasoning.
Serve the risotto alongside the scallops and finish with some fresh parmesan shavings.
«Be careful not to overcook the scallops - they will taste much better when tender.»