Risotto with Wild Mushrooms and Scallops

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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.

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I forgot to add the cheese and the butter, but it was still delicious and incredibly rich without.

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I only made half of the recipe, but otherwise followed it exactly. It was really tasty! Don't underestimate the time it takes to cook the risotto!! I ended up using a little over 4 cups of chicken stock, even though I was only making half. It was at room temperature because I had just bought it, so maybe it would have helped the risotto cook faster if I had remembered to heat it up first. It also took a bit longer than 2 minutes per side to cook the scallops--maybe closer to 3 or 4 minutes per side. I don't actually eat mushrooms that regularly because I'm not the biggest fan, but this was fantastic--mushrooms and all.

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This recipe is FABULOUS! I followed the recipe almost exactly but used prawns as well as scallops. Since this is a last-minute dish that takes a lot of attention, I made the whole thing ahead of time and cooked it until it was about 10 minutes from being done. I turned the stove off and waited for my guests to arrive before I finished so everything would be perfect. Then I sauteed the seafood lightly...it was actually a little under cooked, finished the risotto and added the seafood the last 3 minutes of cooking. Then added the butter and cheese and served it. I made probably 1.5 times the recipe quantity because I have big eaters. Everyone inhaled it and kept raving about how amazing it was! Every cook's dream!

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We bought a variety of different mushrooms for this dish and it was amazing. We ended up using about 51/2 cups of broth so you don't need the full 8 cups. Highly recommend!!

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Awesome dish!! We followed the recipe exactly as written, and it was perfect. This was our first time making risotto and it was very easy and worth the time. I am not a huge scallops fan, but this was absolutely delicious! The risotto/mushroom combo would also be great with chicken or even by itself as a side dish. My husband and I both loved this--thanks Tyler!!

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I made a few substitutions and used regular white rice, green onions, dried herbs, and button and brown mushrooms. It tasted much better than boxed rice. This would be great even without the scallops. I do recommend preparing the scallops last, so they don't come out overcooked or rubbery.

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This is a great recipe - the first risotto that I've made at home that I loved - highly recommend it!!

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this is a risk free choice, thanks for the recipe

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Nxt time I will serve it as a side. A bit much as a main dish. ALthough the men went back for seconds.