Comments on: Wild Mushroom Risotto With Parmesan And Scallops http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/ Tue, 27 Jul 2010 09:14:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Ed Schenk http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-843 Ed Schenk Sat, 16 Jan 2010 18:39:45 +0000 http://thewouldbechef.com/?p=459#comment-843 Great recipe. I often use orzo in place of the Arborio. Same technique and a great result. Great recipe.
I often use orzo in place of the Arborio. Same technique and a great result.

]]> By: Karen http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-569 Karen Sat, 26 Dec 2009 18:53:20 +0000 http://thewouldbechef.com/?p=459#comment-569 Buon Giorno! Oh, what a delicious recipe. Literally, used most of my favorite ingredients. I am a new culinary student. Looking forward to a career cooking delicious creations like this. Buon Giorno! Oh, what a delicious recipe. Literally, used most of my favorite ingredients. I am a new culinary student. Looking forward to a career cooking delicious creations like this.

]]> By: Kelley http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-395 Kelley Mon, 30 Nov 2009 19:27:12 +0000 http://thewouldbechef.com/?p=459#comment-395 YUM! Dan this sounds like a perfect dish. Will be trying in the near future...or as soon as I can convince Tyler that he really does like scallops :) YUM! Dan this sounds like a perfect dish. Will be trying in the near future…or as soon as I can convince Tyler that he really does like scallops :)

]]> By: PIERRE http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-362 PIERRE Fri, 20 Nov 2009 22:22:47 +0000 http://thewouldbechef.com/?p=459#comment-362 Hi daniel Me too i love top cook risotto and yours with the scallop is veru cjic as we say in french ! If you like french creative food come and visit my blog Hope you 'll like it cheers from Pierre in Paris France Hi daniel
Me too i love top cook risotto and yours with the scallop is veru cjic as we say in french !
If you like french creative food come and visit my blog Hope you ‘ll like it

cheers from Pierre in Paris France

]]> By: Beck http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-344 Beck Tue, 10 Nov 2009 18:10:23 +0000 http://thewouldbechef.com/?p=459#comment-344 This looks SO good. Must try it. I absolutely adore scallops AND mushrooms. This looks SO good. Must try it. I absolutely adore scallops AND mushrooms.

]]> By: Michael http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-323 Michael Fri, 30 Oct 2009 13:59:28 +0000 http://thewouldbechef.com/?p=459#comment-323 I made this dish with my aunt last night—both scallops-and-risotto-virgins as far as preparing at home. The recipe was really, really easy to follow. My only snafu was burning the garlic and onions. Apparently I was overeager and didn't wait for the pan to settle on medium heat (had to mince these items again and start over). One other mention. After cooking the scallops, I put them on a plate and covered with tin foil. When I was ready to fold back into the dish, the scallops had been sitting in their juices. I should've put them on a paper towel—similar to cooking bacon—to preserve the golden crust. Happy to report that the flavors were outstanding! I'm not a huge fan of mushrooms (trying to come around because my girlfriend loves them), yet I really enjoyed the dish. Fantastic recipe. Thanks for sharing. Cheers! I made this dish with my aunt last night—both scallops-and-risotto-virgins as far as preparing at home.

The recipe was really, really easy to follow. My only snafu was burning the garlic and onions. Apparently I was overeager and didn’t wait for the pan to settle on medium heat (had to mince these items again and start over).

One other mention. After cooking the scallops, I put them on a plate and covered with tin foil. When I was ready to fold back into the dish, the scallops had been sitting in their juices. I should’ve put them on a paper towel—similar to cooking bacon—to preserve the golden crust.

Happy to report that the flavors were outstanding! I’m not a huge fan of mushrooms (trying to come around because my girlfriend loves them), yet I really enjoyed the dish. Fantastic recipe. Thanks for sharing.

Cheers!

]]> By: kat http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-319 kat Thu, 29 Oct 2009 14:04:44 +0000 http://thewouldbechef.com/?p=459#comment-319 I love mushroom risotto & I actually have started to think of risotto as an easy dish, you just have to do a bit of stirring. I love mushroom risotto & I actually have started to think of risotto as an easy dish, you just have to do a bit of stirring.

]]> By: Daniel Eizans http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-318 Daniel Eizans Thu, 29 Oct 2009 12:29:58 +0000 http://thewouldbechef.com/?p=459#comment-318 Umm... it's really easy to make Greg ... err... I mean mom. Next time you're home I'll make it for you. It's tasty stuff. Umm… it’s really easy to make Greg … err… I mean mom. Next time you’re home I’ll make it for you. It’s tasty stuff.

]]> By: Your Mom http://thewouldbechef.com/2009/10/28/wild-mushroom-risotto-with-parmesan-and-scallops/comment-page-1/#comment-316 Your Mom Thu, 29 Oct 2009 01:24:31 +0000 http://thewouldbechef.com/?p=459#comment-316 Dude, you can overnight some of that, flash frozen to Colorado. I know that you can. You should. Keep up the good work! Dude, you can overnight some of that, flash frozen to Colorado. I know that you can. You should. Keep up the good work!

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