Risotto with Wild Mushrooms and Scallops

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This recipe definitely lives up to all the reviews. I had never even made scallops (let alone risotto before and this recipe came out perfect - time intensive but definitely WORTH IT. The mushrooms give a great flavor!

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This is a wonderful recipe. I made it using crimini and shiitake mushrooms and it gave the dish so much flavor. The first time I made it, I used scallops and the second time I used shrimp. Both were delicious. I did as a couple others had and waited to cook the scallops/shrimp towards the end and let them finish cooking in the dish so as to prevent them from being overcooked and tough. With this being Lent, it has been my go to meal for Friday suppers.

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This is my second attempt at risotto and it was great. I did use the low sodium broth which I think is very important and I added about a quarter cup of heavy cream at the end. I also waited like other reviewers and did my scallops last along with some shrimp. Great dish!

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OMG, this was just amazing. I am having a risotto fling this winter. Used bay scallops and cremini, and shiitake mushrooms. It was so good. I put in 1 cup of grated parm. Made it creamy and delish. I will keep this one around. Didn't use the entire 6 c of broth. We all loved eating this dish.

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Delicious!!!! This was the first risotto I've ever made and it was amazing. I used oyester and shitake mushrooms which I actually enjoyed more than the scallops. I'll definitely make this again!

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Excellent recipe! For the most part, I followed the recipe. However, I soaked all my scallops in milk for 10 min. before searing them. I added bay scallops once I turned the sea scallops to brown on the other side. Instead of rice I used a boxed Mediterranean couscous and added red bell peppers. I I topped the couscous with the mushroom/onion/ bell pepper mix the topped with scallops. For a sweet twist, I topped with a few dried raisins.

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Heaven in your mouth.

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Amazing

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So yummy! I didn't need all the stock, and I used an assortment of cheeses. Perfect!

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This recipe might say that it makes for four, but really its more than that! Make sure you have extra chicken stock on hand because sometimes you need more! Adding the butter and freshly grated parm at the end is the secret to this recipe! It probably takes a little longer than 35 minutes, but be patient because its a great dish!

I sauteed the scallops first (but not fully and put them in a dish covered with foil. I added the scallops at the end before I added the butter and cheese.