Reviewed: Apr. 13, 2009

Yum.

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Reviewed: Apr. 12, 2009

This turned out great! I did use 1.5 cups less chicken stock since it was a little soupy for my liking but it tasted amazing! Thank you!

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sweetmeemz

Cooking Level: Beginning

Home Town: Fountain Valley, California, USA

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Reviewed: Apr. 11, 2009

This is good stuff. My first time making risotto and i was always intimidated that it would take so long and not be worth the effort but it was not as tough as I was led to believe. Fantastic basic risotto recipe. I was very comfortable adding peas, asparagus or other vegetable. It could easily be made vegetarian by using vegetable broth. I think this could be pretty impressive for guests.

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mrythern

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

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Reviewed: Apr. 9, 2009

Outstanding! This recipe was so easy and oh so good that I felt like a rock star chef :-) I can't wait to experiment with other types of vegtables now that I understand the basics of cooking risotto.

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strmyblu

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Reviewed: Apr. 5, 2009

Though this risotto takes time, it's worth it. Didn't have any shallots but it still turned out fantastic. Wouldn't change a thing.

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fatyellow

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Reviewed: Apr. 2, 2009

this is a perfect recipe. worth the time and effort. delicious.

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Mar. 28, 2009

Ok, so I NEVER comment on recipes - largely b/c I never follow recipes exactly - either because I rarely measure out things or because I think a recipe needs/doesn't need something that's listed. I wanted to make something special for my BF's birthday, and I followed this recipe almost exactly. I'm pretty sure it was the best thing I've ever made from this site. I didn't have any chives, so that's the only thing I did differently. But other than - it was amazing. I actually forgot to put salt or pepper in it - and it was still wonderful. Savory, creamy, and exactly what I wanted. If it wasn't so labor intensive, I would definitely make it more often!

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arzaveri

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Reviewed: Mar. 26, 2009

This was really tasty and hearty enough to be a main course! I had never had risotto but saw it served on Hells Kitchen and decided to try it out.... It does take a lot of stiring, but is really good and I think I might experience with other add ins next time!

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 25, 2009

This was my first time making Risotto, so I was a bit nervous about the whole thing, as Risotto has kind of this air of "mystique" around it (I blame Gordon Ramsay and Hell's Kitchen for all of my fears. "YOU CAN'T EVEN COOK A #$(&*ING RISOTTO!!!"). The recipe was spot on, and turned out fantastic! When I taste tested it after putting it all together, I was just shocked at how good it was (and really how easy it was to put together). i'm not sure how much mushroom I put in there. I figured the 2lbs of mushrrom were a bit overkill, so I just used by my definition "a lot". and it turned out really well. This recipe can be customized a ton. I'm really excited to try making different variations of it now :). Will definently start adding a bit of garic to the shallots when starting off the risotto. As stated, and as those of you who are going to try it already understand: You need to be focused on the risotto. Not the book you're reading, or the news report that's on...stay focused on the dish. Having another set of hands around will help.

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The Walking Dude

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 22, 2009

This is comfort food at it's finest.I used this recipe for my first go at making risotto.I kept the broth on the burner so it was warm for each addition.You really must get everything ready before starting as you will not be able to leave the pot once the stirring begins.I used a heavy enamel dutch oven so that helped with the sticking issue.Will make this a part of our regular menu.

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pickles

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Mar. 21, 2009

I made this tonight for dinner and it was fantastic! I used 8oz each baby bellas and white button mushrooms. I also substituted red onion for the shallots. I didn't need to add any salt, just some fresh ground pepper. I will definitely make this again. Great recipe!

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melaine502

Cooking Level: Professional

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Reviewed: Mar. 16, 2009

Very good recipe. I used all Baby Bella mushrooms because they are often on sale in our area and they were what I had on hand. You do have to "babysit" this dish with the stirring, but it is not such a bad chore if the chef gets to sip the other half cup of white wine while stirring! The leftovers were fantastic just taken to work in a container and heated in the office microwave, I will have to try the Risotto al Salto (pan frying the leftover Risotto in patties) sometime, that sounds great.

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lablover6429

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

Even though I forgot to buy chives, the risotto was amazingly delicious!

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Sharon Dienno

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Reviewed: Mar. 15, 2009

This was fabulous! Everyone loved it! Followed directions exactly and it came out perfect!!!!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 7, 2009

I used crimini, baby bella, and plain old mushrooms, and it was still the best risotto dish I've ever had! Next time I'll use a little less butter, but I will definitely make this a permanent fixture in my recipe vault! Thanks!

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Anna Banana

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 7, 2009

I've made this a couple of times and we love it! The first time I followed the recipe exactly with the exception of onions for shallots. The kids didn't like the parmesan cheese so the next time I made it without. I will be using the recipe again.

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CookinCrystal

Cooking Level: Expert

Home Town: Atlanta, Illinois, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Feb. 26, 2009

Very good and easy risotto recipe, the best I have tried thus far. I left out the wine (do not drink it) and used regular salt, not sea salt... and it was still wonderful!

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bljohns6

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Reviewed: Feb. 25, 2009

So very good. I have never made Risotto before and this recipe was very easy to follow. The only thing I found was that it calls for Shallots, which are very expensive. I found that they were a lot like red onions. Next time I will substitute red for the shallots.

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erinaddis

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Reviewed: Feb. 25, 2009

WOW!!! This was my first shot ever at making risotto and it was incredible!! EASY EASY EASY!!! And it tasted SO good...Had a friend over for dinner and she raved about it as well!! This is a keeper!!

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