Risotto with Wild Mushrooms and Scallops

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great recipe; the fresh thyme really makes it pop.

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I was looking for a nice Sunday evening dinner dish to combat the cold snap we're having - and we weren't disappointed! Super dense, rich, stick-to-your-ribs and delish! We used a combination of shiitake, oyster and portobello mushrooms and wild Japanese scallops, which are a little smaller than sea scallops, to make this. The quantities were right on for us, we even had about 1/2 cup of stock left over - but it takes way more time than the recipe states - between prep and cooking I spent about and hour and a half on this. Served with pinot grigio and finished up with white chocolate dipped frozen strawberries! Yum!

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I used lobster instead of scallops. served it with a salad. After hearing all the stories about all the work that goes into Risotto, I'm happy I tried it. Very much worth it, Not that much work at all

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Didn't have fresh thyme or wine but it was wonderful anyway!

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Great, just use all of the chicken stock.

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I have made this recipe several times, once for a very special dinner party. It is marvelous and perfect. Seems like it took alot longer than the recipe says, but that's the challenge of risotto! Don't be afraid to season as often as the recipe recommends - it's worth it. Thanks, Tyler!

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not the most amazing risotto i have ever had, but very very good. i think it needs more cheese at the end, but that may just be my personal preference. Scallops and mushrooms pair so beautifully - it was a great flavor combo. I drizzled a bit of black truffle oil at the end to finish it - added to the complexity. overall, a great meal i will try again. thanks tyler!

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This was my first attempt at making risotto at home and this was a great recipe. Lots of flavor and not hard to do at all.

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Just fantastic! This is some of the best risotto that I've ever had, and made! Everyone loved it.

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This has become one of my 'staple' recipes...I usually don't make the scallops, but rather cook it as a side dish. Try experimenting with the add-ins--chopped artichokes are perfect (and usually in my mix, and asparagus or spinach also work well.