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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 81-87 of 87

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  • on February 20, 2005

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    I loved the result. However, the recipe did not follow the show. We planned the show menu, and I had my husband do the risotto while I did the dessert. Well, my husband threw the mushrooms in whole as the recipe did not specify what to do to them. (He did take them out and slice them. Also, Tyler did not put the scallops back in the risotto. We followed the recipe and the scallops were wonderful. It looked rustic. I would put the scallops on top of the risotto for a more "refined" look.

    The recipe made a hearty four servings, which is good for the main entree. However, I would half the recipe for a side dish for four.

    FYI - my husband hates Parmesan cheese, so we separate half before adding it. It is wonderful either way - just don't know if you can call is risotto without the parmesan cheese.

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  • on February 18, 2005

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    i added a few dried porcini mushrooms to the stock too

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  • on February 15, 2005

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    Delicious...but don't get impatient...the arborio is not tasty when it is still crunchy. oops

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  • on February 15, 2005

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    I made this for my husband last night after watching it on the show Saturday. It was creamy and wonderful and very easy to make! It is extremely rich so I will make it again but will use it as a side dish rather than an entree. I also used vegetable stock rather than chicken stock.

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  • on February 14, 2005

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    Is this the same recipe? Tyler definitely DID NOT fold the scallops back into the risotto. How much risotto can a person eat? This recipe made a mountain of risotto. Half as much rice would have been fine to amke 4 servings.

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  • on February 14, 2005

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    Simply excellent! -- Enough said.

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  • on February 13, 2005

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    Made this as a side dish without the scallops, and it was wonderful. Takes awhile to get the rice cooked, but worth the effort.

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