The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 10, 2009
Yum! I made this tonight and it was fabulous. I used regular long grain rice, and a little less than 4 cups of broth. It was really creamy, flavorful and my husband told me to save it in my recipe box! lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 8, 2009
this was really great! I used the 1 1/4 cups of half & half like others had suggested, and not the full amount of cheese since it already seemed pretty intense & creamy with all that dairy! I waited to put the parsley in like someone else had suggested to keep the nice green color of the leaves. It came out great! Everyone raved about it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 5, 2009
I would give this 10 stars if I could. I followed the recipe exactly. The greatest compliment I can get is when my husband takes a bite and says "This is really good". He did just that with this recipe. I will make this over and over.
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Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 9, 2009
My husband and I both loved this. I tasted it before adding the parmesan and it was delicious that way as well. We used just plain white mushrooms. I also used 1% and Half and Half instead of whole milk and heavy cream because it was what I had on hand and it still turned out rich and creamy. I really only needed about 4 cups of vegetable broth. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 12, 2009
I have to say this is by far the best recipe I have ever made off this site. I have never eaten risotto before, but o'my this is wonderful. I would give it 10 stars if I could. I used chicken broth instead of veggie(all I had on hand). I didn't use the celery, instead I added about 1/4 of a teaspoon of dried rosemary and I also used dried parsely(forgot to buy fresh). This is pure comfort food at it's finest. Thank you for a recipe that I will enjoy for many years!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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Reviewed: Sep. 10, 2009
This is the most fantastic tasting risotto hands down. With that being said I gave this a 4 star rating because the directions are not clear. The parsley and mushrooms, imo, should not be added until the end of the cooking time. The parsley takes on a yuck color with cooking that long. I didn't want my mushrooms overcooked so I added them with the last addition of broth and I did indeed use all 5 cups. Don't skip out on the veggie broth as it adds a wonderful flavor to this dish. The heavy creme and milk also play an important roll into how decadent this dish turns out. I didn't add all the parm only 1/4 cup as we LOVED the flavor the the shrooms and broth added to the arborio. Oh and yes you must use an arborio rice for this to be as creamy and delish as it should be. I will be using this one again with the changes that I made, however, I don't think this is a recipe for the "first time" risotto maker as the directions lack a bit.
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 30, 2009
This was a great recipe! My husband and I both loved it just the way it is in the recipe.
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Home Town: Milpitas, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 3, 2009
This recipe was fantastic. I hosted a dinner party and served this with roasted cornish hen and asparagus. It was a hit!!! I was a little concerned about the cream and milk as I could find no other risotto recipe that included milk and cream, but it turned out great. Next time I would exclude the celery, as I did not like the taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 22, 2009
I'm giving it 4 stars b/c my family loved it - it was more of a 3 star dish for me. I left out the celery and substituted chicken broth for vegetable, but otherwise followed the recipe, and it was just very watery although I let the liquid absorb for a very long time! It was also a little too rich for my taste.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 4, 2009
An excellent recipe. Took out the celery (i don't like my risotto to taste like stuffing), used 4 cups chicken stock and 1 cup water, and added 1/4 parmesan cheese instead of a full cup. I also used baby bella mushrooms because I enjoy a more "meaty" mushroom. It came out beautifully. Used most of the liquid--made sure to let most of the liquid evaporate before adding more. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
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Photo by Alicia_A

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 16, 2009
absolutely wonderful! followed everything as directed in the recipe, except that i used chicken stock instead of vegetable! well worth the time, which took me a little longer than 45 minutes! so impressive and easy!
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Photo by Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 16, 2009
Delicious SAF!! Used fat free half and half which worked very well. Thank you!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 14, 2009
I love this recipe! I have made it several times now, and am glad I found it here. Thank-you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 16, 2009
Tasty even without the heavy cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 10, 2009
Great dish! I substituted the cream with half and half and the milk with Silk soy milk for a healthier alternative, and it tasted amazing. I also chopped half of the mushrooms finely and only halved the other half.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 1, 2009
My husband and I prepared this risotto. It was extremely good! It did take quite a while to cook however. We substituted chicken stock for vegetable stock and only needed 3.5 cups. Also, we only used half the cheese as we felt a full cup would be overkill. Next time I will add more mushrooms. Overall, it was great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 19, 2008
Great recipe. My husband and I loved it. Nice and creamy.
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Photo by Hanan

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 16, 2008
My Husband who claims to not like rice, loves this recipie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 31, 2008
This is an awesome recipe. It very easy and mine turned out delicious. I ended up using only 3 cups of stock because I covered the pan to help it cook faster. Mine came out creamy but not mushy! I will make this recipe again.
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Cooking Level: Intermediate

Living In: Ventura, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 18, 2008
I made this for the second time last night and must say it is an awesome recipe! Only change I made was I used 1 1/4 cups of fat free half & half instead of the heavy cream and whole milk and a mixture of parmesan and romano cheese. The hardest part about his recipe is to just be patient when adding the broth.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Westminster, Colorado, USA

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