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Huntington Beach, California

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Reviewed Risotto with Wild Mushrooms and Scallops

May 30, 2013 in Food Network Community Toolbox on

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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