For Valentine's Day, I traditionally hit the Food Network website and whip up a Giada recipe. This year, I went with Tyler Florence's Risotto with Wild Mushrooms and Scallops (found here).
Tyler rates the recipe as easy and done in 30 minutes. I'd bump it up to intermediate, and warn you that it will take more than half and hour. Not only does it take a while to prepare all the ingredients, but the rice in the risotto takes a while to cook.
The recipe calls for 1 1/2 pounds sea scallops; I picked up two bags of frozen scallops at Trader Joe's for $5.99 each (this isn't a cheap dish!) I also bought portobello, shiitake and regular mushrooms at TJs... but the herbs -- thyme sprigs, flat-leaf parsley and bay leaves -- required a separate trip to Gelson's.
Tyler says the dish will feed 4 servings; we found it to be more like 6 or 8. So much was there in the cooking stage that we had to eventually move it to a bigger pot (above).
In the end, though, all the time and grief was worth it.
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