Peel and finely chop the onion. Peel garlic and chop finely. Heat 2 tablespoons of oil in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper and add bay leaf. Gradually add wine and stock, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
In the meantime grate the Parmesan finely. Wash the scallops and dab dry. Peel the skin from the chorizo and dice the sausage finely. Heat 2 tablespoons of oil in a frying pan, add the chorizo and mussels and fry for 2-3 minutes, turning. Wash parsley, shake dry and chop finely
Stir butter and parmesan into the risotto. Season the risotto with salt and pepper. Arrange risotto and mussels with the chorizo and frying oil on plates. Serve sprinkled with parsley