Heat 1 tablespoon of butter in a large skillet over medium heat until melted. Add the chopped white mushrooms along with a pinch of salt, stirring frequently for about 4–5 minutes until they soften and release their liquid, turning light brown. Remove the mushrooms from the pan and set aside.

In the same skillet, add another tablespoon of butter and 1 tablespoon of olive oil. Once hot, toss in the chopped onion and sauté for about 3–4 minutes until it turns golden and fragrant.

Stir in 1 cup of Arborio rice, allowing it to toast slightly for about 30 seconds. Keep stirring until the rice grains become translucent on the edges while still opaque in the center.

Return the sautéed mushrooms to the skillet and add 4 cups of vegetable broth, one ladleful at a time. Stir continuously for about 18–20 minutes, allowing each ladle to be absorbed before adding the next. Gradually mix in 2 cups of fresh spinach until wilted.

Once the rice is creamy and al dente, pour in any remaining broth and season the risotto with salt and ground black pepper to taste. Remove the skillet from heat, cover it, and let it rest for about 5 minutes.

In a separate pan, melt the remaining butter with a drizzle of olive oil over medium-high heat. Once hot, add the scallops, taking care not to overcrowd the pan. Sear for about 2–3 minutes on each side until golden brown and cooked through.

Gently fold the perfectly seared scallops and ½ cup of grated parmesan cheese into the creamy risotto, mixing carefully to incorporate all the exquisite flavors. Spoon the Scallop Mushroom Risotto onto warm plates and serve immediately.