Reviewed: Feb. 2, 2008

This is an amazing risotto! Very creamy and mild flavoured. We slightly modified this recipe by using 3/4 of a red onion (instead of 3 small onions), using 1/4 cup of finely sliced celery (instead of 1tsp), using 2 cups of sliced mushrooms (instead of 1 and 1/2 cups) using 1/2 cup of wine and 1/2 of milk (instead of 1 cup of milk), using dried parsley and 1/3 cup of sliced pecans. The only caveat is that this risotto is very soft and mushy. We usually make a risotto that is cooked in less liquid so it has more texture (e.g., almost al dente). In any case- an excellent recipe, especially with the pecans because it adds texture!

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TrueBetty

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Reviewed: Jan. 28, 2008

love it!... except - the recipe remove the garlic - did not do that. it also took longer than 35 minutes; I will try cooking it at a higher temperature. Great flavour.

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wrappinitup62

Cooking Level: Intermediate

Living In: Whitehorse, Yukon, Canada

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Reviewed: Jan. 27, 2008

Delicious! Makes a bit more than 4 servings though. I think skim milk and half and half would probably be good in lieu of whole and cream. We used 2% and it was still quite rich. Definitely a keeper though!

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craigmason

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Reviewed: Jan. 20, 2008

This was my first time making or eating risotto, and after spending all that time on a side dish, I was sure I wouldn't even want to eat it by the time I was done...I was wrong. It is wonderful! I actually thought it was just as good, if not better, without the parmesan, which coming from a cheese lover like me, is saying a lot. I did make some substitutions, only because I wanted to use what I had on hand, which were 3c (as suggested in reviews) roasted garlic chicken stock instead of the veggie, and I left out the parsley and celery, as some previous reviewers suggested, and I also didn't have the full amount of parmesan, it was about 1/2 - 2/3 cup. Anyway, so glad I didn't have to run to the store in this awful weather and it still turned out delicious. Will make again!

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NASEEMAT

Cooking Level: Intermediate

Home Town: Jackson Heights, New York, USA

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Reviewed: Jan. 4, 2008

This was a really nice change to regular rice/risotto but needed more flavor, I added salt and rosemary and it was spot on!

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SARAH

Cooking Level: Expert

Home Town: Garner, North Carolina, USA

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Reviewed: Jan. 4, 2008

I made this for New Years Eve dinner along with a simple asparagus recipe with olive oil and sesame seeds. I made some changes as suggested by others on this site... I used 1% milk and about 1/4 cup half and half as I didn't have any cream. I ended up using 4 cups of broth as I was too impatient to do the full 5! It was excellent... my boyfriend was impressed! And wonderful leftovers which is always a bonus :)

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Rebecca915

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Jan. 2, 2008

Thick, creamy, delicious even before adding the cheese or butter. I used a mixture of portabella, crimini, and white mushrooms, and will probably add more mushrooms next time due to personal preference. I didn't add salt because the broth and cheese made it sauce enough. However, I added 4x the amount of garlic, 2x the amount of parsley and 1/4 tsp black pepper total. Also, I added the broth in smaller increments--about 1/4c at a time and remember to stir, stir, stir! Was asked for the recipe and got compliments like "very delicious" and "filling."

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Lola in the Kitchen

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Dec. 9, 2007

i made this recipe using one percent milk and light cream and it was still absolutely wonderful! it was easy to make and everyone loved it. i'll be making this one often.

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imperfectly

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

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Reviewed: Nov. 26, 2007

Used skim milk, no butter, no parmesan. Still turned out tasty.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Nov. 5, 2007

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

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Sarah R-G

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Reviewed: Nov. 4, 2007

if you want to show off!! cook this recipe. i want to a restuarent with my husband and ordered mushroom risotto and i tald my husband i can make better, and behind his back i took this recipe and it worked! hehe it was waaaaay better. tip: dont over cook it so it will not get dry after it cools.

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oosha

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Reviewed: Oct. 30, 2007

i think there was too much cheese, but maybe because i scaled it down, still a very good dish

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pmob333

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Reviewed: Oct. 12, 2007

Fantastic recipe! Very creamy. I followed it exactly and it turned out amazing!

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Leah

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Reviewed: Aug. 6, 2007

This recipe was very easy to follow and produced magnificent results. I had it with my apple maple dijon pork chops and it was very yummy. 5 stars for sure! =D~~~

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laineey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Jul. 13, 2007

my grand father asked for it again! witch IS amazing becauses he HATES new dishes.

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

This is a very good risotto. I had some mushrooms that I needed to get rid of, so I used 2 full cups of mushrooms instead of 1.5 and it didn't seem like too much at all. I used only one medium yellow onion, left out the celery because I didn't have any, used nonfat milk instead of whole, and only used 2 cups of the vegetable stock (5 seemed like way too many and 2 plus the milk & cream cooked the arborio rice just fine). My husband ate about 90% of this recipe in one sitting for dinner. I guess he liked it!!

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Nicole bakes!

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Reviewed: Jul. 8, 2007

This was very delicious. I used wild mushrooms for some extra flavor, and a combination of Asiago and Parmesean. Made it twice in two weeks.

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mtomson

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Reviewed: Jun. 20, 2007

This was my first attempt at making risotto and turned out fabulously. Instead of the milk and heavy cream, I substituted 1 1/4c of skim milk and it was still delicious. Yes, it took a lot of patience and I probably won't make it often, but still a very good recipe.

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LP81502

Cooking Level: Beginning

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Reviewed: Jun. 7, 2007

It was okay, I guess I'm not a risotto fan because it didn't taste that great to me.

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SHINKU

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Reviewed: May 21, 2007

Wow! Whether you use plain, arborio or wild rice, all variations yield the same excellent results. I've also tried omitting the cream, just fine; omitting the butter, also just fine. My husband also likes it with some chunks of chicken breast thrown in for a quick work lunch. Add it when you add the parmesan and the heat will cook it through no problem. Thanks Sarah!!!

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