Risotto with Wild Mushrooms and Scallops
Show: How To Boil Water
Episode: Serving Up Romance
Rate This RecipeRead users' reviews (87)
- Recipe categories: Rice, Grains, Shellfish, Scallop, Cheese, Vegetables, Mushroom,
- recipe
- ratings & reviews(87)
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Average Rating:
Total Reviews: 87
Showing 1-10 of 87
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By dockc85
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!
By rlrovegno_11616500
carlisle, PA
on March 27, 2013
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Delicious! Will definitely make again!
By SashaLo
Pembroke Pines, FL
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.
By nancydomin
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!!! ;-
By krizia13
Meriden CT
on February 06, 2013
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Delicious and simple
By venus02724_10732438
Somerset
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!
By amylouh
on January 11, 2013
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I'm usually risotto challenged, but I was successful with this tasty recipe!
By adriennearourke
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.
By mtostevin_2801257
Fall City, WA
on November 12, 2012
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Simple (as risotto goes and fabulous.
By knitter1
Chicago, IL
on September 24, 2012
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The best and so easy! Since there are only two of us, I made 1/2 the risotto and use 1 lb. of sea scallops. Next time will use probably 3/4 lb. My husband is still swooning. Oh, I sautéed the scallops as the risotto was finishing up and served the scallops on top. My scallops were huge and so sweet. This recipe is a keeper.