Prepare the broth according to the package instructions and keep it warm. Finely chop the shallots. Peel the leeks, wash them, and cut them into small slices. Heat a pan over medium heat with 1 tablespoon of olive oil.

Sauté the shallots in the pan for 1-2 minutes until they become translucent. Then add the sliced leeks and sweat them for a few moments without browning. Add the rice and stir over low heat for 3 minutes. It should become translucent. Pour in the white wine and let it evaporate.

Add the vegetable broth one ladle at a time, as the rice absorbs it. Cook for about 20 minutes, stirring very regularly. The rice should no longer be crunchy; if it is, continue cooking for a few more minutes.

Off the heat, stir in the cream and Parmesan. Add little salt (the broth is already quite salty) and pepper. Towards the end of the rice cooking, first sauté the chorizo strips in 1 tablespoon of olive oil. Set aside.

In the same pan, sear the scallops for 1 minute on each side.