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Albuquerque, New Mexico

Member since May 2004

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Reviewed Risotto with Wild Mushrooms and Scallops

Dec 3, 2011 in Food Network Community Toolbox on

OMG, this was just amazing. I am having a risotto fling this winter. Used bay scallops and cremini, and shiitake mushrooms. It was so good. I put in 1 cup of grated parm. Made it creamy and delish. I will keep this one around. Didn't use the entire 6 c of broth. We all loved eating this dish.

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