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.

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.

I have always wanted to make risotto and am glad I started with this recipe. I took some previous posters advice and thought 4 servings (which apparently actually feeds 6 or more) would make to much for our family of 4 so I scaled it back to 3 servings and it was perfect for a 13 and 16 year old and 2 parents. I used aborio rice, half & half, skim milk and 1 can of chicken stock and the rest plain water. Although the recipe called for 3/4 cup of parmesan I used 1/4 cup of parmesan and 1/4 cup of romano. Mine looks exactly like the risotto you get at a restaurant, not like the soupy consistency in the picture. The kids said it tasted like 'more'.

Really lovely recipe for a week night supper. I used semi-skimmed milk rather than whole milk/cream.

This is definitely a labor of love & a great recipe to elaborate on. I used 1 chopped zucchini instead of celery & pecorino cheese instead of parmesan. yummy with chicken apple sausage!

This is an outstanding recipe. My picky son who says he hates mushrooms loves this risotto. I use shallots instead of garlic because garlic doesn't agree with me. My bf can't stop eating it when I make it. It is worth the effort.

A very tasty dish! I decided to add a little red pepper for a spicier flavor and also little basil and oregano for a taste of Italy. My husband and I both loved it. Oh, and I didn't have vegetable broth,so I used water instead, and it was delicious. Just wrote it down in my recipe book :)

Good - my toddler loved it! I Did not use the celery, and I eliminated the amount of milk to 3/4c. and did not use the cream. I also carmalized the onion and added fresh basil.

I changed the recipe amounts to 6 servings. I sauteed about 4 cups of a combination of sliced white button and crimini mushrooms in olive oil, garlic and seasoning salt. I added 2% milk with a little heavy cream, along with arborio rice and let the milk reduce quite a bit before I began stirring in hot vegetable broth. I only ended up needing 4-5 cups of broth. I used about half a cup of freshly grated parmigiano reggiano. The result had a nice earthy mushroom flavor and a very rich and creamy comfort food texture. I served it with Aidells roasted garlic and gruyere cheese chicken sausages. We enjoyed it!

Yum. I use 1/2 and 1/2 insted of heavy cream and it is still really creamy.

Very, very happy with this recipe!! I did substitute half & half for the cream as other reviewers suggested and I left out the fresh parsley (only because I forgot to purchase it). I will definitely be making this again. Thank you for a wonderful recipe!

I made this last night and used fresh parmasean and romano cheese. Oh Man was it good! This is a keeper!

I substituted skim milk for whole milk and water for the broth and it still came out as creamy and rich as ever. It's a keeper!

Excellent dish. I followed the recommendation of other users and used skim milk instead of whole, and half-and-half instead of cream. It was still perfect. I used quite a bit of pepper to give it some additional flavor. My fiance loved it too!

This wasn't that great. The Parmesan cheese was overwhelming. That was all we could taste, and it was just too much. The only change I made was to use chicken stock instead of vegetable stock, otherwise I followed the recipe. It took around 1 hour to incorporate all of the stock into the risotto. This was a big disappointment for the time-commitment I put into this dish. Also, it makes a lot. You could easily serve 6-8 people with this dish. If you are going to give this a try, I highly recommend reducing the Parmesan cheese.

used oyster mushrooms for a delicate taste. FF half & half, and 1% milk to cut down on fat.

Although I've tried many great ones, this is the first recipe to inspire a review. This was very time consuming but well worth it! I made it in a saucepan instead of a skillet and it took about 50 min. I omitted the parsley and celery because I didn't have any; and used 2 cans chicken broth and a 8 oz. package of mushrooms. Also, I used half the amount of parmesan. It was perfect!! I served it with a jaeger schnitzel and my husband raved. I will make this again and again!!!

Delicious. Remember to use Arborio rice though! I left out the cream as this is rich enough without it.