Scallops With Shiitake Mushroom Risotto And Champagne Fonduta

In a saucepan over high heat, combine half the shallots with champagne and reduce until champagne is almost completely evaporated. Add cream and bring to a boil. Remove from heat. Add Taleggio and gently stir with a wooden spoon. Season with salt and pepper, cover and set aside and keep warm.

In a saucepan, heat broth and keep warm.

In a large saucepan over medium heat, combine 1 tablespoon olive oil and 1 tablespoon butter. Add the rice, mushrooms and remaining shallots and saute without browning. Add 1/3 of the broth, increase heat to high and stir constantly. When broth is completely absorbed, add the next 1/3 of the broth and reduce until absorbed, stirring constantly. Add final 1/3 of the broth and cook until absorbed. Remove from heat, allowing the risotto to remain soft. Add 1 tablespoon butter, Parmesan and salt and pepper to taste. Stir to combine. Cover and set aside.

In a large saucepan over high heat, combine remaining 1 tablespoon olive oil and 2 tablespoons butter. Allow butter to become slightly browned. Spread scallops evenly over the bottom of the pan, but don't stir. Add additional butter if necessary to coat the bottom of the pan. Cook until brown on one side. Turn over and cook for 2 minutes. Season with salt and pepper and turn onto a plate with a napkin to absorb oil from pan.

To assemble the dish, divide risotto onto individual plates. Divide and arrange scallops over the risotto. With a spoon, drizzle cheese fonduta over scallops and risotto as desired. Garnish with minced chives.