Creamy Mushroom Risotto Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jan. 10, 2006
Good recipe!
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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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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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Photo by Caroline C
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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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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