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Risotto with Wild Mushrooms and Scallops Recipe

Risotto with Wild Mushrooms and Scallops

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Average Rating:

Total Reviews: 87

Showing 31-40 of 87

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  • on September 28, 2009

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    Highly recommended. Mouth watering. Absolutely delicious. "better than any risotto dishes we have ever had" Cant wait to make it again!

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  • on September 14, 2009

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    Risotto is a "food of love". I usually fall back on Giada's mushroom and pea risotto because it is perfect. Tyler did awesome. I made only two changes. I bought the wild caught scallops and they were much smaller ( I try to always buy wild caught. So I simply seared them in butter and olive oil while the risotto was almost finished. The previous reviews are right, the scallops should be seared before the risotto is almost done, not before the risotto has even started (scallops over cook very quickly. Also I did a mix of crimini and shiitake mushrooms which I cut into bite size pieces (Tyler's recipe states them whole, I had a few people to feed and did not want people fighting over the mushrooms. I did add a bit more Himalayan sea salt. Over all I think it was good and as I write this everyone is devouring it and looking at the pot for more. There could be a fight for the rest of the risotto. I had better get a plate. Thanks Tyler!

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  • on September 08, 2009

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    This recipe is amazing. Easy. Just follow the instrucions real well. I've found that the quality of the ingredients really matter. So look for good scallops, mushrooms and arborio rice. Also, the fresh herbs are very important. They give the dish an incredible aroma. To brown the scallops make sure the skillet is really hot.
    ENJOY!!!

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  • on July 06, 2009

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    This turned out really well. I had never made risotto before, and my arm was tired from all the stirring, but it was completely worth it.

    I did change one small thing. I find that when you pan sear scallops, they turn out better if you dredge them with flour first and saute them in olive oil and just a bit of butter (1 TB max. The flour and butter helps them to brown better and they don't shrink down as much. I tried it both ways, and the dredging is better.

    This recipe is also a pretty flexible base for adding other things like shrimp or asparagus. Last time, I didn't have parmigiano, but rather a sharper softer cheese, kind of like a mild gorgonzola, and it was AMAZING with it. I recommend experimenting with this dish.

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  • on June 23, 2009

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    I actually grilled the scallops and waited until the end of the cooking process to do so. This was delicious, everybody at the table was immediately in love with the risotto.

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  • on May 28, 2009

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    This dish is so wonderful! I sometimes prepare without the scallops and serve as a side with a good steak. Yum!

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  • on February 22, 2009

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    I loved this risotto dish! I'm not an expert on scallops, so maybe they were ever so slightly tough or dried out from having cooked them first, but it didn't matter to me or my husband. We thought the dish was great, especially with 3 types of mushrooms (I used baby bella, shiitake and oysters. As somebody else mentioned, I didn't use quite all the stock in cooking the risotto. 2 thumbs up for this dish!

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  • on February 11, 2009

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    I searched on scallops and found this recipe. I had all the ingredients including the Arborio rice - not a common pantry ingredient for me! My 10 year old son loved the dish and he is the picky one!!! This is definately a keeper and a New Family Favorite!!!

    Thanks!

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  • on January 10, 2009

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    I've been making this for awhile now. Saw Tyler make it on TV and had to try it. I've never made it with the scallops (! because the risotto is fine by itself. Even the kids will eat it - if they help make it :
    So easy and delicious. Great way to use up those garden veggies in the summer...instead of mushrooms, I've thrown in zuchinni and/or peppers.

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  • on December 03, 2008

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    waw , first time to try risotto and turned to be very delicious and creamy , loved it , so did my husband

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