Seared Scallops with Creamy Risotto

Seared scallops served over creamy risotto made with spinach, mascarpone, and parmesan.

Risotto:

saute some onion and garlic in butter and olive oil until soft. add rice and stir until rice is lightly toasted. add hot chicken stock 1/4 cup at a time, stirring slowly until stock is absorbed before adding more stock. when rice is tender, stir in scoop of mascarpone, a handful or two of fresh baby spinach until wilted, and give a squeeze of lemon at the end.

I don't mind making risotto, even with all the stirring and whatnot, but I can't figure out why it always takes me a lot longer and a lot more stock than most risotto recipes I've seen. This took nearly 7 cups of stock for 1 1/2 cups of rice and nearly an hour.

Husband even called it the best risotto he's ever had.