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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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Reviewer:

Patti

	Cooking Level: Intermediate 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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Reviewer:

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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Reviewer:

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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Reviewer:

SJRJA


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Reviewed: Mar. 2, 2008

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

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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

shaz


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