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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mary anne

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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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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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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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sunshineboy78

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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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Melbalou

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 1, 2008

This is very good but I prefer the gourmet mushroom risotto recipe on this site also.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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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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Kris

Cooking Level: Expert

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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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marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

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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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SJRJA

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Reviewed: Mar. 2, 2008

Very good, even with an ingredient or two missing/substituted. Yum!

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LAURENMCS

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Reviewed: Jan. 31, 2008

FYI You can find the (tough-to-find) truffle oil at TJ Maxx

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Jennifer Z

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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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beefymac

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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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Jen Bousselot

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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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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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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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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