Reviewed: Apr. 24, 2012

I add this review in case anyone else is using this recipe (like I did) for the first time making Risotto. IT MUST BE ARBORIO RICE! I realize that for an experienced cook, this is like, "duh," but I had never done this before and used Basmati. After doing a bit more research I realized that Basmati will never work because there's not enough starch. When I made the recipe again with Aborio, it was excellent - even without mushrooms or parm. Thanks!

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Reviewer:

Lynne

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Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

I have never had risotto before and was not 100% what the coutcome was to be. I followed the recipe with the exceptions of deleting the mushrooms and used dryed parmesan cheese(I used half of what was required for fresh cheese). This was good and I know would have been even better with fresh cheese. I beleive I could have cooked it a min. more.

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Reviewer:

Rochelle

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Palmdale, California, USA

Reviewed: Dec. 4, 2011

Wow, this is delicious. Chanterlle mushrooms, garlic, butter, makes for a scrumptious, luxurious risotto. Kings should eat so well.

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Reviewer:

Gwen on the West Coast

Reviewed: Oct. 13, 2010

This was delicious. I had never prepared chanterelles before, but they were in my organic delivery box, so I looked for recipes. I only made half the amount stated, because there are only two of us, and because my chanterelles were less than two cups. But there was nothing left and we could have eaten more of this wonderfully creamy, yet al dente risotto. You could use more chanterelles than stated here, or even add other mushrooms, I’m sure that would be very yummy. Also make sure you don’t use that hideous Parmesan powder stuff, it will ruin the experience, so who ever uses that should not give a bad review. ;) I also put some freshly shredded Italian parsley on my portion. My man doesn’t like it much, but I think it tastes great.

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Reviewer:

Swaswa

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Squamish, British Columbia, Canada

Reviewed: Oct. 6, 2010

This is a seabass with a butternut squash sauce (very easy recipe) atop the chanterelle risotto. All the different flavors came together and complimented each other. This will definitely be made again and again.

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Reviewer:

Andrew P

Reviewed: Jul. 28, 2010

I'd prefer more chanterelle mushrooms but the dish was delicious anyway.

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Reviewer:

myy

Cooking Level: Expert

Reviewed: May 26, 2010

My favorite risotto is made with a dry white wine reduction, but it's easy enough to add to this recipe. This looks like a wonderful recipe, Christine. Thanks for sharing and I've saved it to my recipe box.

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Reviewer:

ChefSuzie

Cooking Level: Professional

Living In: San Francisco, California, USA

Reviewed: Aug. 10, 2009

I made this exactly as written and thought that it was okay but it lacked in flavor. Makes a lovely presentation.

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Reviewer:

shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Jun. 3, 2008

It clearly says to stir the mushroom mixture into the rice then add the cheese and cook for another minute. Plus I think that is obvious that you would mix the two together in the end. Next time you should read a little more carefully before being so critical.

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Reviewer:

Rinley

Reviewed: Jan. 30, 2008

Yummy! Great base but I added a lot. I used chicken broth and needed 2 more cups of broth to fully cook the rice. I added thyme, and used 1 cup sliced baby bellas. To replicate our favorite risotto from a French diner, I added about a 1/2 cup corn right at the end, and about a quarter cup chopped walnuts! Topped with a little truffle oil...bon appetit!

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