Reviewed: Dec. 18, 2009

great recipe all on it's own. i will also add some dried mushrooms to the chicken broth when heating and remove some of the fresh ones.

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POETLORIAT1

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Reviewed: Dec. 18, 2009

Absolutely wonderful. Didn't use as much chicken stock as recipe called for and it took a lot longer to add the stock...more like 45mins, not 15-20 that the recipe states

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BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

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Reviewed: Dec. 16, 2009

This is delicious. Just finished eating some of my leftovers for lunch (which come right back to life with a little water and heat). I used a mix of oyster mushrooms from my co-op and some portabellos, which turned out to be less than the recipe calls for - I would definitely add more in the future. This was my first attempt at risotto, so I need to work on finding the right balance of heat - my rice wasn't quite done when I ran out of broth to stir in. I also wasn't crazy about amount of butter, I could taste it too much - I would probably add half in the future. But, those are fairly easy and personal tweaks - flexible recipes are the best in my book. I definitely needed a second pair of hands to keep the rest of the meal cooking along, so if you're the lone cook, you're better off cooking this as the entree vs a side.

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obrienmeg

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Reviewed: Dec. 14, 2009

Positively amazing! I followed the recipe exactly, and it tasted so good. Sadly, my husband didn't like it much - found the texture to be too sticky and weird, but the good news is that I ended up with enough for dinner for the next two days. :)

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Faythe

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Frisco, Texas, USA

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Reviewed: Dec. 12, 2009

Really, really good!

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Laurie

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2009

This risotto is great with some changes! The first time I made it according to the recipe, and it was too salty. The second time I made a half recipe, and used 2/3 the amount broth and made up the rest with water. I added two leeks instead of shallots and used white grape juice since there was no cooking wine at Target... but it turned out amazing!

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Deepa

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Reviewed: Dec. 10, 2009

I love mushrooms, so I loved this recipe. I never made risotto before. It was difficult, but worth it.

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PWoloszynek

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Dec. 9, 2009

"The greatest thing ever...can I eat this tomorrow for breakfast?!"---my fiance. This is AMAZING. We increased the wine to 1 1/2 cups, omitted the chives, and added one small package each of white and portobello mushrooms.

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rose9840

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Reviewed: Dec. 7, 2009

Exceptional, tasty dish! I don't think I've ever made regular rice so this was a long shot for me. But the recipe is so easy it's nearly fail proof. I've read some reviews saying it's a lot of work, I think saying "it's a lot of time" would be more accurate. I was stirring for more like 30 minutes and I only used 8oz of each mushroom as opposed to 1lb each. I made in a large non-stick skillet instead of sauce pan but it still came out fine. Will make again and again!

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JANMARBON

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2009

This is my favorite side dish, as well as my families and neighbors! It does take some time and attention but it is easy to make. It took some convincing to get my mushroom-hating husband to try it, and now he actually admits that mushrooms are not too bad. My two and 4 year old even love this dish!

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StephK

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Reviewed: Dec. 7, 2009

Followed the recipe to a 'T' with the exception of using less Portobello mushroom, (about 1/4 less). A little labor-intensive with the adding of the broth (in 1/4 C. increments) to the rice but in the end well worth it. It was absolutely fabulous - thick and tasty!.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Dec. 2, 2009

Absolutely delicious! The only risotto that I have ever had is the kind that comes from a box, and this was so much better. It was very creamy and had tons of flavor, but nothing was over powering, it was all very well balanced! Definitely worth the extra work. Will be making again!

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lagraham

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2009

I didn't use quite as many mushrooms, and chopped them (not sliced) - one carton of white mushrooms and 12 oz of portobella-smashing success. This is a MUST try, and I'd NEVER made risotto before.....would give 10 stars if I could!

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WTAYLOR

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 29, 2009

Delicious! I would make again. I did add some garlic as well.

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cindersthecat

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Reviewed: Nov. 29, 2009

wow is this good!! It tastes just how a risotto should. For me, I can never have too many mushrooms, so I also like to add dried shiitakes into the risotto. Save the water used to reconstitute them and add it with the chicken broth for an extra hearty mushroom flavor! Perfect in winter!

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Rachel

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Reviewed: Nov. 29, 2009

This is the best risotto recipe I have used in a long time. I made this for a dinner party and everyone loved it. It takes time, but so worth it!

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Gilta

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

I made this exactly the way it was written except I cut the mushrooms in half. It was excellent! I made a half-batch for my husband and me and it was gone in seconds. I will definitely make this again!

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Carrie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Nov. 27, 2009

wasn't to wild about this.

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LARRY

Cooking Level: Intermediate

Home Town: Kaufman, Texas, USA

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Reviewed: Nov. 25, 2009

I agee that 2lb of mushrooms is too much. I use 1 1/2 lb and its still extra mushroomy. For a real treat, add a tablespoon of white truffle infused olive oil before serving. TO DIE FOR!!

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KERK72

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Reviewed: Nov. 25, 2009

Served to company with rave reviews. I made it partly ahead so I wasn't in the kitchen the whole time by preparing risotto according to this recipe, but used only 3 1/2 cups liquid (reserved the remaining 2 cups for finishing the risotto), and cooked on medium-low heat for 16 minutes. After 16 minutes, I removed the rice from the heat. Because I was going to use it within the hour, I just slid it to the back of the stove, no heat, and let it sit. When I was ready to finish, I sauteed the mushrooms, then added the partly-cooked rice and remaining broth, then finished with parmesan and seasoned to taste. Perfect!

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