Mushroom Risotto with Bay Scallops

In a pot, heat chicken stock. Keep on a low heat. Add Porcini mushrooms to a small bowl. Add 1 ladle of broth. Allow to reconstitute for 1 minute. Take mushrooms out and dice. Save juice. In large saucepan, Add 3 tbsp butter and rice. Toast rice slightly. Do not brown! Once rice is ready, add white wine and Prosciutto. Cook for 1 minute for alcohol to dissipate. Add the saved broth used to reconstitute mushrooms to the rice. Keep rice on a medium high heat. Continuously mix until broth is absorbed. Add Mushrooms and 1 ladle of broth. continually mix until broth is mostly absorbed. Add 1 ladle of broth. Continue to mix until broth is mostly absorbed. Repeat adding 1 ladle of broth, mixing and allowing absorption until all broth is used up. Take pan off heat and add 1/4 stick of butter. Ad Parmesan and parsely and fold in. Serve immediately on a warm plate.