Scallop and Mushroom risotto

There's a restaurant in Hadley MA called Carmelina's. On weekend nights, they have a wonderful late night menu so you can go get a bit to eat after the movies or the theater or whatever. The food is good - appetizer size dishes and salads. Plus, they have $5 martinis! This is an adaptation of a dish we had there - I have substituted scallops for calamari. Both options are delicious.

olive oil
3 cloves garlic, crushed
1-2 cups chopped mixed mushrooms: portabella, oyster, shitake, porcini (if you can afford it!)
1 pound (500g) bay scallops (the little ones , not the big marshmallow-like ones)
rosemary
black pepper
1 cup arborio rice
3-4 cups hot stock (fish or vege would be best)
1/4 cup grated parmesan

Heat the oil in a pan over medium heat. Add the garlic and mushrooms. Cook until the mushrooms start to soften and add the scallops. Cook a few minutes, until they turn white, adding the pepper and rosemary. Add the rice, and mix. Pour on one cup of stock and stir over medium-low heat until most of the liquid has been absorbed. Add another cup of stock. Repeat this process until the rice is tender (about 20-30 min). Finally, when almost all of the liquid is gone, add the cheese and mix through well. Season with more salt and pepper if you like, and serve.