I think this recipe is about a 3.5 star recipe. I wanted to follow it as closely as written in order to give it a fair rating and I never imagined I'd utter these words, but "there were way too many mushrooms." A couple of things to note: I bought pre-sliced mushrooms and they probably weren't as thinly sliced as the recipe intended, so I actually had to cook them in step 2 for about 10 minutes, instead of 3 minutes, and they probably could've cooked a little longer. Next time, I'll start with the baby bellas for about 2 minutes and then add the whites. I added just a little yellow onion in with the shallots because I had it and needed to use it. It took a little longer than 2 minutes to get the rice to a pale, golden color. Finally, I used parsley instead of chives at the end of the recipe and only used about 3 T. of butter. This had good flavor, but again, just too many mushrooms. Oddly enough, the package of baby bellas that I used had a recipe on the carton for mushroom risotto that I may try next time. The ratio for mushrooms to rice in that recipe is 1 lb mushrooms to 1 c. rice. Also, the broth in that recipe is a combination of vegetable broth and water (2:1), so it would be a little cheaper to make, although it may not be as flavorful.
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I think this recipe is about a 3.5 star recipe. I wanted to follow it as closely as written...
