Reviewed: Apr. 8, 2007

This risotto is very good. My boyfriend is giving it 4 out of 5 stars because he 'hasn't tasted a 5-star risotto yet', but he said he'd have it again. I omitted the parsley, and parmesan cheese (I forgot), but the rest of the recipe was as written. It was very good! We had company over, and I didn't feel like I served sub-standard food. They all enjoyed it, and the pot of rice was basically gone.

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tiffany13

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

We love this recipe, it is absolutely delicious. I've never needed the 5 cups of broth about 3 cups is enough. But I follow the rest of the recipe to the letter and it's always a hit with dinner guests.

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AZTECGIRL

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Reviewed: Mar. 11, 2007

Great recipe! I did make a couple of modifications. I used chicken broth instead of veggie and I didn't think it really needed 5 cups of broth so I used 2-1/2 and 1 cup of white cooking wine. I also skipped the celery and used celery salt instead. Also drizzeled white truffel oil over the top once the dish finished and slightly cooled. Fantastic!

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Terrie

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Reviewed: Feb. 20, 2007

I made this recipe for dinner tonight. It was delicious and very filling however it took longer than what I expected. Anyway, it was well worth it in the end. I used 1 cup of cream instead of heavy cream & milk.

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SHALLOTZ

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Reviewed: Jan. 15, 2007

It was great. My husband added some Jalapenos..

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Ogauhouse

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Reviewed: Nov. 30, 2006

delidious! since I have skim milk, I used 3/4 of milk and an extra quarter cup of cream. I'll be making this a lot.

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driedbean

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Reviewed: Nov. 7, 2006

Absolutely divine! We loved this. The kids wouldn't touch it but that just left more for us. Followed the recipe to the letter.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 4, 2006

Really wonderful! Savory, creamy, delicious. Obviously time consuming, but it's risotto! :)

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Nov. 3, 2006

I used fat free milk and only 4 cups of chicken broth. It came out so creamy and delicious, this recipe became an instant favorite! Also, I only added a little bit of cheese on the top, it was already creamy enough without an entire cup.

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Katie206

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 23, 2006

this was great. Made plenty. loved it

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p

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Reviewed: Sep. 10, 2006

I thought this was really good! My husband felt it was missing something. The only change I made was I used Chix stock instead of vegetable. I'll make it again, but follow the recipe exactly!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 29, 2006

Excellent! As a mid-westerner, risotto is not a common menu item in our small-town restaurants, so I don't have any professional risotto to compare it to. But my husband and I both liked it. I can't eat rice normally, but with all the broth added, it was a wonderful addition to my collection. The only change I made was to add garlic and onion powder, since I didn't have an onion, and I love those to in almost anything.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: May 11, 2006

I have made this recipie twice for guests, and so far it's been a hit both times! I made a few modifications. I did not have whole milk on hand, so I used 1/2 cup skim milk, and 1/2 cup half and half. The consistency was perfect. I also used a combination of chicken and beef stock instead of veggie stock. Next time I will add more mushrooms. I left out the celery, as this just didn't sound good to me. I will definitely make this again! It's one of my favorites!

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Renee C.

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Reviewed: Jan. 13, 2006

Flavor was decent, but it had an off-putting oatmeal-like consistency. As far as risotto goes, this one wasn't worth the time and effort involved.

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azazelea

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 27, 2005

FANTASTIC! MADE IT FOR CHRISTMAS PEOPLE THAT DODN'T LIKE MUSHROOMS ATE AT AROUND THEM AND CAME BACK FOR MORE!!!!

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BELI26

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Reviewed: Dec. 17, 2005

This recipe is fantastic...my guests and I loved the flavor. I've made it three times now. The only problem...if it is a problem...is that the texture was gooey. I made exactly as instructed but thought the texture should be firmer with more separation of the rice. I used arborio rice. Does anyone have any suggestions to make this firmer?

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CKASSIN

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Dec. 2, 2005

I served this risotto as a side dish, with london broil and caesar salad, for my husband's birthday dinner. Everyone loved it. My mother-in-law helped me make the risotto and it came out great. We increased the recipe to serve six people. We used a variety of exotic and dried mushrooms including black trumpet mushrooms. We soaked the dried mushrooms in warm water for 30 minutes. We saved this mushroom water and included it with the broth. We used chicken broth instead of vegetable stock and we used Arborio rice (a must for risotto). To keep things moving quickly we warmed the broth in a large pot along side the risotto on the stove. We had a little extra broth left over (probably because we added the additional water from the mushrooms). It took about 30-40 minutes for the rice to absorb all the stock. Great recipe. We will make it again soon.

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VEARG

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Reviewed: Nov. 21, 2005

This was absolutely georgous. I made it for my husband ,children and mum (who is a vegetarian ). We all loved it and agreed it tasted nicer then the risotto at our local italian restaurant. I used slightly more cream and semi skimmed milk and put double the garlic in . A definate favourite. thanks

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Stacey

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Reviewed: Oct. 20, 2005

This was tasty, flavor-wise, it was really good, but a few things: this recipe calls for "rice" but i might specify what type of rice. I used regular rice, so after it got cold, it became a bit clumpy. Probaby would not leave any left overs. The recipe called for 5 cups of vegetable stock, but I only needed about 3 cups. I had a lot of stock left over, but I guess I could use it for another recipe.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 10, 2005

I made this recipe exact the first time and it was great. I started experimenting with it: I replaced the vegetable stock with an even mix of chicken and beef broth , doubled the mushrooms, and added slightly cooked shrimp. The dish becomes a meal.

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mitch

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Mushroom Risotto

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