Reviewed: Apr. 23, 2013

Absolutely wonderful recipe! So glad I found it! I've made it 3 times. The 3rd time I was out of white wine but I went ahead and made it anyway ... I admit, I did miss it ... enough that I'd make a trip to the market to get it the next time. It was still good ... but the wine just pushes it over the edge to great! Each time I've made it I've used regular old plain white rice because I have a huge bag of it in my pantry. While I'm sure that the fancy-schmancy rice is better, it turns out great with white rice anyway! So don't let that stand in your way if that's what you have on hand. My boys and I LOVE this recipe!

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Reviewer:

PoeticLisence

Cooking Level: Intermediate

Reviewed: Apr. 19, 2013

I increased the servings to 8 so this took only about 5 extra minutes for the increase of ingredients. Yes, you HAVE to heat up the broth if you want it to take the time indicated. I heated mine to almost boiling and then kept it nice an hot scooping out the 1/2 cup as needed. We had this as the main dish and the only change I made was substituting flat leaf parsley for the chives because that's what I had. AND I did a dry sauté of the mushrooms which is super fast, healthier and easy. Thanks Myleen. This was delicious and I will be making it again with pictures and featuring on my blog soon. It was that good!

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Reviewer:

Sally

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Apr. 17, 2013

At first I thought there would be too many mushrooms, but it worked out nicely in the end. Minimal prep and cooking time. A very fun dish for having a few friends over for dinner. Looking forward to leftovers tomorrow!

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Reviewer:

Kenus

Reviewed: Apr. 14, 2013

I liked this (but I LOVE mushrooms) and the rest of the family just thought it was OK. I don't think I cooked the rice enough as it wasn't too creamy. It was tender but not creamy (like I have tasted risotto to be). I think it's my fault, though, as I had never tried risotto before this and I know that there are tricks and tips to making good risotto. My husband said the leftovers got really mushy and he doesn't mind having this again, just not as a leftover.

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Reviewer:

ConqueringMeals

Reviewed: Apr. 12, 2013

Definitely 5 star! Creamy and full of flavor ...even though I had to substitute quite a bit for what I had on hand. I 'subbed' (1)white onion & 2 cloves minced fresh garlic, for the shallots. (2) That (often criticized green container stuff)grated Parmesan for the fresh. (3) Jasmine rice for the Arborio. (4)thick sliced mini-bellas only, instead of 2 types thinly sliced. So, don't hesitate to try this fantastic dish because you don't have exact ingredients. And,it did take 25 minutes adding 2/3 cup of broth each time. . I plan on making often, as time will allow. Thank you SO MUCH, Myleen, for sharing this wonderful recipe.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Apr. 5, 2013

I was a bit intimidated about making risotto, thinking it would be time consuming and high maintenance.. but this recipe was easy! I prepared the mushrooms ahead of time just to avoid prep work at dinner, and when it was time to make this dish it was no problem. The only change I made was I added some chopped asparagus to the mushrooms. This is delicious and will impress your dinner guests!

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Reviewer:

angiemorrison

Reviewed: Mar. 31, 2013

Fantastic! The cheese added a fantastic zing and creaminess, but since I had dairy-free folks over I used a little fine okara to make it creamy. Thanks for the update and suggestions from comments! I did cut the mushrooms (24 oz instead of 32) and added backfin crab meat at the end. This was my first time making risotto and my dinner guests were as pleased as I was! I would likely increase wine next time.

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Reviewer:

raebycees

Reviewed: Mar. 30, 2013

Followed this recipe exactly and it was delicious. This was my first time making risotto and it wasn't nearly as difficult as I thought. Will definitely make again but if fixing for my husband, will serve as a side with some meat. I thought it was great and needed nothing to complete it.

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Reviewer:

catwarner

Reviewed: Mar. 30, 2013

Excellent. Very tough critics said it was better than their favorite restaurant's! Used vermouth instead of white wine and cut the mushrooms very thin.

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