The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 25, 2009
Served to company with rave reviews. I made it partly ahead so I wasn't in the kitchen the whole time by preparing risotto according to this recipe, but used only 3 1/2 cups liquid (reserved the remaining 2 cups for finishing the risotto), and cooked on medium-low heat for 16 minutes. After 16 minutes, I removed the rice from the heat. Because I was going to use it within the hour, I just slid it to the back of the stove, no heat, and let it sit. When I was ready to finish, I sauteed the mushrooms, then added the partly-cooked rice and remaining broth, then finished with parmesan and seasoned to taste. Perfect!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by MariAnnaW

Cooking Level: Expert

Home Town: Chelsea, Michigan, USA
Living In: Gaylord, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 25, 2009
The best mushroom risotto I've had... outside of Italy. Not too hard to make, just time consuming, but for a lot of recipes you're standing at the stove anyways. Made this with Skillet Lamb Chops for the perfect Mediterranean meal.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 24, 2009
This was the second time I have made this risotto recipe. It was a huge hit both times! Like some other reviews have said, it is time consuming to make, but I feel it is worth it in the end. All of the stirring aside, a very easy and wonderful recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 24, 2009
My first time to make Risotto. I followed the recipe exactly, it was FABULOUS. I cannot wait to make this again. YUMMY!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 22, 2009
This is absolutely fabulous. The first risotto I ever attempted,and I was silly enough to try it for a progressive-ish dinner party. We were invited to one house for a "gansta" dinner party, but were each asked to bring a course. I prepared it about 3/4 of the way at home, and then put it in a casserole dish to keep it warm. Brought the remaing broth with (and prepared mushrooms) to the party to finish off. I was so pleased with how it turned out, and so was everyone else. I did use only about 1 lb of everyday mushrooms, and added a little more parmesan than called for. Way easier than I thought. I was worried that it would take forever, but each 1/2 c. broth only took about 5 minutes to reduce. SO happy with the results I was so intimidated to do this before, but not anymore. I would suggest cleaning dishes right away as it gets pretty darn sticky!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 19, 2009
Really really good!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Syracuse, New York, USA
Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by jessie.f

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 18, 2009
OMG!!! Followed to the T. It was very good and tasted very gourmet!! Defiitely will make again :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 18, 2009
This is the first time I make Risotto and it came out amazing. Will def make again..again and again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2009
Fabulous! I used shitake, cremini and portabello mushrooms. I will make this again and again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 11, 2009
Very time consuming to make but the result is very delicious.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 21-40 (of 522) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?