The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 19, 2008
Great recipe. My husband and I loved it. Nice and creamy.
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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 4.49 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 4.49 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 4.49 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 17, 2008
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'.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Whitby, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 8, 2008
Really lovely recipe for a week night supper. I used semi-skimmed milk rather than whole milk/cream.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 2, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 29, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 4, 2008
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 :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 29, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 23, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 28, 2008
Yum. I use 1/2 and 1/2 insted of heavy cream and it is still really creamy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 8, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 23, 2008
I made this last night and used fresh parmasean and romano cheese. Oh Man was it good! This is a keeper!
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Cooking Level: Expert

Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 15, 2008
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!
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Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 6, 2008
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!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Photo by Susan May
Reviewed: Mar. 31, 2008
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.
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Photo by Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA
Living In: Owatonna, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 24, 2008
used oyster mushrooms for a delicate taste. FF half & half, and 1% milk to cut down on fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 14, 2008
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!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 21, 2008
my dinner guest and family really enjoyed this dish. i used arborio rice per other reviews. i forgot to get whipping cream or half and half (whatev you use, personal pref) and i was using skim milk, so i added another 1/2 cup. I didnt have celery on hand so i used celery salt instead, 2 cans of chicken broth, and a tbls or so of more milk by accident. :D but all in all, tasty for sure. just a fancy rice with mushroom. i recommend making big slices of mushroom incase you have picky eaters, so its easy to pick out.
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Mountain Home, Idaho, USA

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