I made this so many times now, you'd think I would get sick of it! Next time I will be adding grilled shrimp!

My father-in-law had just tried this for the first time at a local Italian Bistro and he said mine tasted even better than that!!! My mom thought it was a bit too "Mushroomy". I am not a fan of Mushrooms but I love Risotto, I loved it but when I re-heated it the next day I thought it didn't taste as good and was "Mushroomy" I weighed my mushrooms on a scale and followed the recipe but the packaging on the mushrooms said it was a pound but looked more than a pound (and it was), so next time I make it I will cut it back to maybe a pound and a quarter of Mushrooms. But if you are a mushroom lover please by all means follow the recipe! I'd also like to add that I used Barefoot Pinot Grigio for my wine. Be sure to have your heat at a Med-High setting to keep everything simmering as you add the broth or else it will take you forever to make this dish. If your new to cooking or bad at multi tasking in the kitchen just warning you that you will need to devote your un-divided attention for the entire process of making this dish so don't be trying to make other things at the same time. You need to focus on the RISOTTO!!!! Enjoy!

This recipe is truly fantastic! My whole family just cant get enough of it! it even tastes great as leftovers. Try skipping the mushrooms and putting a shrimp scampi sauce over top, you wont be sorry!

I am a risotto fan and I was very pleased with this dish. I agree with some other reviewers that the quantity of mushrooms required by the recipe was too much, I roughly halved that amount and it was fine. I also added the juice of about 1/2 a lemon or more to add some zing and it was wonderful. We served it at Christmas with Cornish Hen stuffed with lemon and rosemary.

I absolutely love this recipe. It's a bit time consuming, but easy and definitely worth it. I am going to experiment with less butter next time around. It was incredible as-is, but too rich to enjoy very much at once. Just personal preference.

Outstanding! My first time making risotto & it lived up to the excellent reviews. I followed the recipe as is. It's not complicated, but it is labor intensive. It took longer than 20 min for all the stock to absorb. I doubled the recipe, so I'm not sure if that contributed to the longer time. It definitely helps to have everything ready before you start because you're pretty much tied to the pot once you start adding the stock. I'll definitely make again. Everyone loved it.

has become a staple in our house.

I'd always been scared of making risotto, but this recipe was idiot-proof! I cut the amount of mushrooms in half as others have mentioned, and it was perfect. I didn't need quite the whole amount of broth - so make sure you are checking the rice as you get towards the end of the cook time, don't want to oversaturate it.

I cooked this a bit too low (the recipe seemed too high at first) and so the rice broke down a bit too much, but the flavours were awesome - mushroomy and cheesy. I will try again as written, although I wouldn't be afraid to try all different mushroom combos,

This was delicious! I decreased the mushrooms by 1/2 as it seemed like a lot of mushrooms and we loved it.