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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: 88

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  • on May 30, 2013

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    I've made this several times now...and it keeps getting better and better. No need to make the scallops first. Make the risotto and then pan sear the scallops to perfection at the end. Then toss on top of the risotto and eat immediately. Fantastic! One of my favorite Tyler dishes of all time! (His beef bourguignon is epic too!

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  • on April 25, 2013

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    Amazing recipe! Very easy, even for my first attempt at making risotto...just follow the instructions and keep stirring! High-end restaurant quality taste at home!

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  • on March 27, 2013

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    Delicious! Will definitely make again!

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  • on February 14, 2013

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    Wow! I was super nervous making this recipe for the first time especially for a Valentines day dinner. But fortunately it was a great success! 4 cups of the stock was enough for my recipe. Surprised myself how easy and delicious this was.

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  • on February 12, 2013

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    Sounds delicious, but I will half the recipe and sear the scallops while finishing up the risotto. Scallops will not be folded into the risotto, but placed on top. Happy Single's Day!!! ;-

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  • on February 06, 2013

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    Delicious and simple

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  • on January 24, 2013

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    I have never ever made risotto before last night and it came out AWESOME! I switched the scallops to lobster, and OMG!!! Tyler Florence's recipes never fail in my book. Love this guy!

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  • on January 11, 2013

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    I'm usually risotto challenged, but I was successful with this tasty recipe!

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  • on December 10, 2012

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    love this dish, however cooking the scallops just before rice is ready is a better idea, also added the herbs at the end.

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  • on November 12, 2012

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    Simple (as risotto goes and fabulous.

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