My first attempt at risotto and, as far as I know, turned out fantastic. My boyfriend really enjoyed it and is waiting for me to make it again. I used all kinds of fancy mushrooms, but I am sure it would have been satisfying with just regular white mushrooms. Gotta pay attention to what your doing, stirring constantly and you can't go wrong. Nice recipe, thanks!

This is one of my favorite side dishes!! My husband raves about this risotto, really tastes like gourmet risotto and is so easy to make!

This recipe is absolutely wonderful. My husband and I could not get enough, and even got raves from my 5 year old. This was my first time making risotto and was surprised to have made a restaurant quality dish. Followed recipe exactly except substituted one small minced onion for the shallot, fresh parsley for the chives, and added 2 cloves garlic. I used shitakes and portobellos, total of 1lb. Thanks for sharing such a great recipe. My favorite from this site so far!

Fantastic recipe! I made a few changes. My dad had morel mushrooms so I added those, butter from a previous sautee' of more morel mushrooms, and most of the other ingredients in the recipe. Really, really good. My first risotto, and my family loved it!

I have made this recipe twice now and it always gets finished. I agree that the amount of mushrooms in the original recipe does seem like a bit much... I get away with one container of white mushrooms and 3 medium sized portabellos. I like a little extra chives and a little less shallot as well. But, overall, mmmmmmmmmmm!!! So good!

Very tasty and satisfying! I used Portabella and Oyster mushroom for mine, and added two cloves of garlic for more flavor. Yummm!

This recipe is awesome. The best risotto I have ever had and it was a big hit with my family. There were a lot of mushrooms but we love them so I would definitely use the same amount. I will definitely be making this again soon.

What an amazing recipe for risotto! I was reluctant at first as I heard making a risotto dish was very time consuming. However, once I got going, it wasn't as bad although my wrists were a little sore afterward. Like a few other reviewers, I doubled the wine and it came out fantastic! I also added some cut asparagus which is always a treat!

This was an excellent risotto dish made in the authentic way. You cannot make risotto in a rice cooker as another rater suggest, and I certainly would not use red wine. Having been to Italy before and tasting risotto this recipe is very good.

I tried cooking the Mushroom Risotto last night for my partner. I have cooked mushroom rissoto before but this was the first time with this recipe. Usually I add the mushroom in with the rice to make them "soggy" and to add the colour and flavour from the mushrooms through the whole risotto but as this recipe called for them to be added at the end this is what I did. I ommited the shallots and chives as I really don't like the texture of these foods in risotto I prefer everything to be soft. I found that the mushrooms were overpowering in this recipe. I love mushrooms but I thought that there were either to many or that maybe there needed to be a stronger chicken flavour in there. Pretty dissapointing result considering all of the 5 star reviews. I think I will go back to my old risotto recipe.

Very tasty, I deleted the wine and added rough chopped bacon, pre fried, about half way through step 3. Universal acclamation, well it was good anyway

Maybe I did something wrong. The people I served it for loved it, but I couldn't taste the wine...and I doubled the amount used. I think I will try to make it one more time. Hopefully my review changes. Sorry.

Nixed the portabello and used 2 lb crimini mushrooms instead. Used vegetable stock--didn't have chix stock on hand. Turned out wonderful. Rave reviews all around from this house. :)

Absolutely loved this very rich dish.

I didn't have shallots so I added a good amount of onion powder... results still came out as good as it would in a restaurant! Much easier to make than I imagined... and as easy as buying the boxed stuff, but you get to take all the credit! And you know what you're putting in it...

My hubby loved it and that says a lot since he's not a mushroom eater.

This was my first attempt at a risotto and wow! So good and easy! Granted, I did stand at the stove for a good 25 min. but it was worth it. I expected it to taste bland but it was full of flavor and texture. I did 1/2 the recipe and it was a great portion for 3 adults. I added 2 cloves of garlic with the shallots. And I also added about 2x the amount of cheese, because well, we like cheese! Oh and I only used 1 8oz. package of baby bella mushrooms and it was plenty. This is a great recipe I will go to again and again! Made Easter dinner special!

Excellent recipe. This was my first time making risotto and it was much easier than I anticipated. I ate two servings yesterday and this morning I brought some to work and I am eating it already (its only 10 am!!) – this is how good it is. My husband loved it too. I made my own chicken broth with fresh vegetables and chicken. I used 1 full cup of wine, baby Bella and white mushrooms and it wasn’t too much. At the end I also added cut-up chicken from the broth and some green peas, which was very tasty. And of course I used freshly grated Parmesan cheese. Making my own broth allowed me to control the salt and the end result was scrumptious!! Will definitely make it again – maybe with some tomatoes or garlic and shrimp next time.

Really good, got a lot of compliments when I made it. Thanks!

Oh my gosh, this is to die for. My first attempt at risotto and everyone raved about it. Thanks for the excellent recipe!! I highly recommend this.