How to make it
Heat the chicken stock and set it aside.
For Risotto: Without adding any oil, add sliced shiitake mushrooms and Lee Kum Kee Panda Brand Cooking Soy Sauce in a pan. Turn the heat up to medium and sauté for 2-3 minutes or until fragrant. Add in vegetable oil and add in minced shallots and Lee Kum Kee Minced Garlic. Sweat the shallots and garlic for 1-2 minutes or until translucent. Add in Arborio rice and sauté for 1-2 minutes. Add in Lee Kum Kee Hoisin Sauce and Lee Kum Kee Panda Brand Oyster Flavored Sauce and mix.
Pour in sake to deglaze (optional). Slowly pour in the chicken stock ladle by ladle, start with ½ cup at a time. Let the rice sit for 20 seconds and occasionally stir. Once the rice absorbs most of the stock, add in another ½ cup. Repeat this process until the rice is 95% cooked and all the broth is done (around 18 minutes).
Once the rice is al dente, add in heavy cream and black pepper to taste. Mix well and turn off the heat. Add in cold butter, parmesan cheese, and fresh chives. Mix well.
For Scallops: Heat a large sauté pan over medium heat and add 2 tablespoons of vegetable oil. Pat scallops dry and season with salt and pepper. Place scallops in the pan and cook 3 to 4 minutes per side. Transfer cooked scallops to a plate and immediately brush Lee Kum Kee Hoisin Sauce onto scallops. Serve atop creamy risotto and sprinkle some fresh chives for garnish. Enjoy!