The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 10, 2009
This was very good. i subbed in .5 oz of dried Chanterelles and .5 oz of dried porcinis. and instead of fresh white buttons i used fresh brown mushrooms i think they were Crimini mushrooms. I agree with the other reviewer that fresh mushrooms would improve the taste. But it was delicious and got great reviews from my family!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 28, 2009
what a delicious recipe! we used all fresh chestnut mushrooms, and used extra truffle oil at the end to enhance the truffle flavour even more (we're big truffle fans). completely forgot to season it, and never noticed! yum. :)
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Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 17, 2009
This Recipe was wonderful. We subbed goat cheese for the gorgonzola and doubled the truffle oil. We had it on Valentines day as a side with Lobster and asparagus, best Valentine's meal ever.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2008
This was tasty, but I think that next time I will use all fresh mushrooms - the dried chantarelles overwhelmed the dish for me.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 1, 2008
This is very good but I prefer the gourmet mushroom risotto recipe on this site also.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 29, 2008
I made this for dinner tonight along with some steamed broccoli. The broccoli was a nice contrast. I omitted the white wine since I didn't have any on hand, and used a mix of wild rice and 5 other types with some homemade dark brown chicken stock. Mushrooms used were portabellas, morels, and some dried mushrooms (bought in bulk and I no longer remember the type). Took longer to cook because of the brown and wild rice, but we enjoyed it! I'd like to try this again with a nice venison roast...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 23, 2008
Served this at an Easter brunch and everyone raved about it - I added oyster mushrooms and a pack of dried/reconstituted wild mushrooms, sun-dried tomatoes in oil and fresh chopped rosemary. I didn't put in the cream, but it wasn't needed as it was creamy with the gorgonzola. Delicious and I'll definitely make it again (and again).
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Cooking Level: Intermediate

Home Town: Tustin, California, USA
Living In: Corte Madera, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 9, 2008
I bought a tray of wild mushrooms from BJs, cremini, oyster and shitake, and I wanted a recipe that would highlight them. This did the job. I gave the recipe 5 stars because I think its a good one, but I think that I just don't enjoy risotto as much as I thought I did. For my own personal taste, I would give it about 3.5 - 4 stars -- don't think I will make again because I am too lazy! Also, the leftovers were kind of gloppy and not so appetizing. Again, not the fault of the recipe, just maybe I am not a risotto girl...I bought "Truffle and porcini infused oil" which was the closest thing I could find to "truffle oil" and I did not taste anything unique.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 2, 2008
Very good, even with an ingredient or two missing/substituted. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 31, 2008
FYI You can find the (tough-to-find) truffle oil at TJ Maxx
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 14, 2008
I could not find the dried mushrooms or truffle oil,so I made it with portabello mushrooms instead. It was still delicious! I can't wait to try it again with all of the correct ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 9, 2008
Great recipe. I used what I had around the house so I will share my changes. No truffle oil (wish I would have) and no dried chanterelles. Instead I used portabellas. No gorgonzola cheese or cream but instead goat cheese. I also had some basil I had to use up, which added great flavor. It sounds like a lot of changes but really they are just near substitutions. Oh yeah, if you use homemade chicken stock like I did, make sure you have added enough salt.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 3, 2008
fantastic! I didn't have anything but white mushrooms but it did just fine , the truffle oil makes it !
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Cooking Level: Intermediate

Home Town: Del Mar, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 30, 2007
I love making risotto and do it rather regularly. I found the combination of flavors here to be exquisite. I was expecting the cheese to pack a more powerful punch but it balanced very nicely with the mushrooms. Well done!
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