Reviewed: Feb. 21, 2006

I made this for my boyfriend, brother, and brother's new girlfriend and everyone really loved it. My brother said it was the best risotto he'd ever had! I was having a poor day though, so used (lots and lots of)cheddar instead of parmesan, and the big wide mushrooms. Had with a crispy salad with vinaigrette, perfect.

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Oona Starshine

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Reviewed: Feb. 21, 2006

We really enjoyed this dish. Thank you

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LESLEYfromWI

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Reviewed: Jan. 10, 2006

Good recipe!

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Jun. 19, 2005

So yummy. This was a BIG hit with the family. Made it exactly like it said and it turned out wonderful.

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SUSIV

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Reviewed: Jun. 9, 2005

This came out quite good with a few alterations: I used twice as many mushrooms as called for (white button instead), a low-fat cream of mushroom soup, and cooked over LOW heat instead of medium (you don't want to rush risotto!). Also, grated swiss makes a great complement if you want some extra kick.

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Feeding Frenzy

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Reviewed: May 19, 2005

We really enjoyed this. I used fresh portabello mushrooms because I find re-hydrated porcinis slimey and unpleasant. I used chicken bouillon powder, and it was a tad salty. When I make this again, I'll use canned broth as it isn't so salty. My only complaint with this recipe is that it needs constant supervision as you have to stir it non-stop. Oh, and it doesn't look too pretty either! Anyway, great recipe. Thanks, Kathy!

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