Reviewed: Nov. 20, 2009

I have never been able to make a good risotto before. This recipe gives you detailed instructions on how to create a creamy, savory, and great mushroom risotto. Thank you to MYLEEN for this great recipe. I cooked the recipe as is with no changes.

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zigaggie

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Reviewed: Nov. 19, 2009

Really really good!

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Entertaininglady

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 19, 2009

SO AMAZINGLY GOOD and simple. I didn't have a lot of chicken broth. 3.5 cups, and rest water with salt. I didn't have dry white wine, but put chinese cooking rice wine. Before I even put anything in it, it was amazingly tasty. put half amt of butter it said. Added parsely, basil flakes.

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laura chiu

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Reviewed: Nov. 19, 2009

This is the only recipe I have used on this site so far that I followed the recipe to a T and it was PERFECT. My mom hates risotto and she loves this. I studied abroad in Italy and refused to try any risotto here but then i gave into this recipe and it definetly was up to par with what i ate in italy. Since this is very filling, I usually serve it with something light like Giada's Chicken Florentina in a light red sauce. Amazing!

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jessie.f

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Reviewed: Nov. 18, 2009

OMG!!! Followed to the T. It was very good and tasted very gourmet!! Defiitely will make again :)

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Nov. 18, 2009

This is the first time I make Risotto and it came out amazing. Will def make again..again and again!

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exandra23

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Reviewed: Nov. 18, 2009

This is a wonderful recipe. I've made it twice now. It does take some time and patience, but the end result is well worth the wait. I left out the portobello mushrooms and cut down a little bit on the white mushrooms. I used onion instead of shallots. I used about 3 and 1/2 cups of chicken broth, and 3 cups of white wine because I love using wine for cooking. I will make this again and again.

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Abby

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Nov. 17, 2009

This turned out great! I added chopped, steamed asparagus at the end for some extra color and crunch. Definitely use the low sodium broth, I found it plenty salty so I think full sodium broth would ruin it.

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howswedeofme

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Reviewed: Nov. 17, 2009

I loved this! My husband made it for me and it is wonderful still - three days later. We used two full pounds of mushrooms which I think makes it awesome. We did use vegetable stock instead of chicken stock - I'm vegan - and left out the Parmesan. It was still excellent. I plan for it to be my main course for Thanksgiving. Thanks!

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Patti

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Reviewed: Nov. 15, 2009

Fabulous! I used shitake, cremini and portabello mushrooms. I will make this again and again.

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katie

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Reviewed: Nov. 12, 2009

absolutely love this! first try at risotto and after other tries, this is still my favorite. the recipe makes quite a bit, but it is great leftover as well.

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Sarah

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Reviewed: Nov. 11, 2009

Very time consuming to make but the result is very delicious.

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Shirley

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Reviewed: Nov. 9, 2009

Delicious! I followed ingredient amounts, though omitted the butter and Parmesan - it still turned out wonderfully. Smells amazing as you're cooking. Looks beautiful on the plate too.

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capretta

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Reviewed: Nov. 9, 2009

This recipe is just lovely as is. I always worried about "building a risotto," but this was a wonderful surprise. When I cooked the mushrooms, I added a tablspn of prepared minced garlic and a nice splash of dry white wine. And I also did half butter and half olive oil to cook the rice. We had it as a side to corn-fed roast chicken and braised peas. PERFECT!! THANK YOU MYLEEN!

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SB

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Reviewed: Nov. 8, 2009

This is delicious! I just finished making it and now I'm waiting for my husband to finish the main dish. So simple and not painful to make at all!

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calicat0082

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Reviewed: Nov. 8, 2009

This is an absolutely wonderful recipe! This is the second time I've made it, the first using wild mushrooms(1lb in total) and the second time, I added a few mushrooms and green beans! Definitely will be making this lots more.

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KRISTALEE5

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 7, 2009

This was my first time making risotto too. The only thing I did different was to add an extra clove of garlic and I used a lot more wine, decreasing the amt of chicken broth. I used dried reconstituted mixed gourmet mushrooms, which really gave it an amazing taste. Next time I might even try using the mushroom soaking liquid as part of the stock. Very yummy.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Nov. 4, 2009

First off, cut the amount of mushrooms the recipe calls for in half! I used 3/4 the amount and it was too much for my taste (although my husband was in heaven). This was my first time making risotto and I've gotta say I'll def make it again. I didn't know rice could taste this good!

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moonstaz77

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Reviewed: Nov. 2, 2009

Very yummy creamy texture. Went well with chicken. The only hint: be sure to use low sodium broth otherwise it can be a little bit too salty. I cannot wait to try it with other meats. Thank you Myleen.

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ALEMNIETO

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Reviewed: Nov. 2, 2009

This was my first time making risotto and it turned out fabulous. The only alteration I made was to use a little less than half the mushrooms the recipe calls for. It's very easy, albeit time consuming but the result is worth every minute of stirring.

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