Directions

1. Pour 2 jars of The Brothery Chicken Bone Broth in a small pot and warm uncovered on low heat. 

2. Slice mushrooms, dice onion, chop green onion, chop sage.

3. Heat a medium saucepan on medium-high. Add 1/8 cup of butter, garlic, onion, green onion, mushrooms, and sage. Cook for 5-6 minutes, stirring regularly. Scoop contents of pan into a bowl and set aside. Cover to keep warm. 
   

4. Using the same pan on medium-high heat, add 1/8 cup butter and stir in rice until coated with butter. Add wine and allow to evaporate. Stir consistently. Once wine is evaporated, reduce heat to medium.

5. Begin adding warm bone broth 1/2 cup at a time. This step is key: do not add all bone broth at once. Stir constantly, allowing bone broth to absorb before adding another 1/2 cup. Repeat until all bone broth has been added and absorbed into the rice. 

6. Once all broth is absorbed, stir in parmesan cheese, truffle oil, and the mushroom and onion mixture that was set aside. Reduce to lowest heat and stir frequently. 

7. Heat cast iron pan on medium-high and add olive oil. Pat scallops dry with paper towel and add salt. Add to hot pan and cook for 3 minutes per side. Remove and stir into risotto. Serve!

   Top with additional parmesan cheese if desired.