Preheat oven to 350 degrees F (180 degrees C).
Cut Portobello Mushroom (4 ounce) caps into quarter inch dice. Remove stems from Shiitake Mushroom (4 ounce) and discard. Slice caps into quarter inch thick slices. Set aside with portobello.
Bring 4 cups of water to boil in a medium saucepan with Vegetable Base (2 tablespoon) and stir to create broth. Lower heat to low to keep broth warm.
Zest and juice Lemon (1) into small bowl and remove any seeds with a fork. Hold.
Line a sheet pan with parchment paper. Pour 2 tablespoons of Parmesan Cheese (5 ounce) evenly onto the paper to create one large, thin snowflake. Bake for 3 minutes.
Rotate pan and cook for another two minutes or until golden and crisp. Be sure not to burn! Remove from the oven to cool.
Carefully remove the crisp from the paper and separate into 2 portions.
In a second medium saucepan over medium-high heat, and add 2 tablespoons of Butter (2 tablespoon) with Olive Oil (1 tablespoon). Add Garlic (2 clove) and Shallot (2) and saute until clear but not brown.
Add mushrooms, lemon juice, zest, and Arborio Rice (8 ounce). Stir and cook for 3 minutes. Then deglaze with Port Cooking Wine (2 tablespoon).
Ladle broth in half cup increments at a time while stirring consistently to avoid burning. Keep adding broth until it is fully absorbed and rice is creamy and tender.
When rice is done, add half the fresh Fresh Chives (6 stalk), remaining Butter (2 tablespoon), and parmesan cheese. Stir until creamy. Remove from heat and cover until plating.
Pat dry Jumbo Scallops (6) with paper towels. Remove small muscle on the side of each scallop if attached and discard muscle. Season scallops with Salt (1/2 teaspoon) on both sides. Heat a large saute pan over high heat with Olive Oil (1 tablespoon).
Cook each scallop two to three minutes on one side undisturbed to create a golden sear.
Turn scallops over and cook for 1 minute on the second side. Remove scallops from pan.
Distribute risotto in the middle of each plate and place three scallops directly on top of risotto in a single line. Lightly drizzle White Truffle Oil (1 teaspoon) evenly over every scallop and the risotto. Garnish with remaining minced chives.
Lay parmesan crisp against the scallops and serve.