We're going to start cooking the risotto first. Melt the butter in a deep non-stick saucepan over low heat and keep going until the butter gets brown. Yes we need clear strained browned butter for this recipe, so be patient and scoop out any impurities with a strainer. (If you're not sure how to make brown butter, check the link out at the bottom).

Once browned, add the arborio rice and give it a stir to coat with butter for 1-2 minutes. Gently pour in the water and stir, then the cooking cream and let this simmer for 5 minutes.

Add the wine in and cover, stirring every few minutes. Let this cook for 20 minutes or until it is almost cooked. Turn off heat, add the parmesan and truffle cream, season with salt and pepper and stir through gently, serve in a shallow plate.

In the last 5 minutes of cooking the risotto, get your scallops ready.

Melt butter in a large non-stick pan until slightly sizzling (we don’t want the butter to be too hot, so don’t mess this up).
Season your scallops with salt and pepper, place your first scallop in and only if you hear the sizzle sound, plop the rest of them in. Drizzle the lemon juice over and sear them for 2-3 minutes on each side and that’s it. You want that perfect crisp brown on the outsides, yet a softness inside. Turn off heat and place on the risotto. Add a tsp of truffle cream to the leftover juices in the hot pan and mix well.

Immediately, spoon the pan sauce over the scallops and risotto and garnish with the chives.

Now stuff your fuckin face!