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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 1, 2009
Wow! I cook a lot, with few shortcuts, and all I can say is wow. This was amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 30, 2009
A bit labor intensive as a side dish but great as a main course.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 29, 2009
By far the best risotto I have EVER had. I am asked to make this weekly and there are never leftovers. I've made with regular onions since I did not have shallots and it was just as delicious. I also tend to leave the wine out as my family does not like it. Excellent, I will pass this one on for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2009
I made this almost as the recipes calls, but used a sauteed sweet onion instead of shallot, and omitted the chives, as I don't like them. It was awesome! Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 22, 2009
Oh my, I love this recipe. So delicious!! Fairly simple to make outside of stirring a lot, but it is all worth while in the end! DELISH!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 22, 2009
This was my first time making risotto. It was time consuming but worth it! You really have to watch it the whole time it is cooking. You can't just throw this dish on the stove and walk away. I have added this to my favorites and will definately be making this dish again in the very near future!
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Jon

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 22, 2009
Never fails to be an amazing dish, this recipe is so good it tends to be the focal point of the meal when served. Aside from cutting down on the mushrooms by almost half I do not deviate from this recipe at all. As the contributor said, "cooked the slow, painful way, but it's oh so worth it".
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Cooking Level: Intermediate

Living In: Innisfil, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 21, 2009
Straight. Very Very good.
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Cooking Level: Expert

Home Town: Budd Lake, New Jersey, USA
Living In: Frisco, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 19, 2009
Wonderful. I can't imagine making risotto any OTHER way than the "slow painstaking way":) I use green onions instead of chives because I never have chives in the house and the green onions are beautiful in it as well. Also, half the amount of mushrooms works best for me. And lastly, since I don't make my own chicken stock, I just use the store-bought OXO type. Don't use Knorr! The OXO 25% less salt Chicken is the only way to go. The Knorr chicken bouillion powder is way too salty and overwhelming. This is my signature dish, so thanks for the help!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 19, 2009
Really nice recipe! I will now try my luck at other types of Risotto. Thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 18, 2009
This was my first attempt at making Risotto and it went very well. I didn't have any shallots, so I just used a quarter of a purple onion and some garlic. I also just used dry parmesan cheese. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 18, 2009
OMG!! Thank you for this recipe. Fungi Risotto is one of my favourite dishes and this is as good as the one served at the "fine dining" restaurante.
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Cooking Level: Intermediate

Living In: Flamborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 18, 2009
I love risotto, and this was one of my best attempts at recreating a risotto I had in Los Angeles on my first really nice date (hahaha). I had to cook mine for much longer, as the broth wouldn't soak up and the rice was still a bit hard. It also took me about 30 minutes just to cut all those mushrooms (I cut mine into smaller pieces and started with whole ones, not pre-sliced). I plan on making this again fairly soon (this time with pre-sliced 'shrooms, though)!
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Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 18, 2009
Wow! This was great! Followed the recipe to (almost) a T - including the 2# of shrooms. I used 2 tbsp of butter (instead of 4), and next time I'll add more shallots. When I hit the 20-minute mark of adding the broth I stopped... probably used only about 5 1/2 cups. So good. Thanks for sharing.
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Cooking Level: Intermediate

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