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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Reviewed: Aug. 31, 2005

Wow, this was delicious!! Next time, I'm going to leave out the celery as it gave it a weird, and unnecessary flavor. Everything else was superb! Will make again for sure!

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JENALLEN77

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Reviewed: Jul. 6, 2005

nice and creamy, good flavour. I usually add more mushrooma and some peas or asparagus to this. Good way to get some veg into kids.

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VICKIHARPER

Cooking Level: Intermediate

Living In: Irvine, Ayrshire, Scotland, U.K.

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Reviewed: Jun. 2, 2005

I tried this as a side dish tonight and thought it was creamy and wonderful! My entire family enjoyed it.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Apr. 23, 2005

Made this recipe as is, the whole family loves it including the kids. I will make this a regular.

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Rachel K

Cooking Level: Intermediate

Living In: Landmark, Manitoba, Canada

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Reviewed: Mar. 8, 2005

Fantastic recipe! Was a big hit with me and my boyfriend. Second time round, we tried it with oriental mushrooms, and that was most yummy too :)

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BRYONYCOKER

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Reviewed: Feb. 1, 2005

Excellent recipe. Turns out perfect, nice and creamy as risotto should be. Great side dish to serve with beef, chicken, or seafood. I will make this one again.

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COPPER30

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Reviewed: Jan. 3, 2005

I believe it would have tasted better had I more patience. I'm young and don't cook a lot so this was hard for me but the whole family liked it and ate it all up.

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MMS15

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Reviewed: Nov. 2, 2004

I have made this several times. I replaced the vegetable broth with chicken broth and used about half a cup to a cup of cilantro instead of parsley. It made it more fragrant. Very delicious.

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MOO7455

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Reviewed: Oct. 24, 2004

I gave this recipe 3 stars since you really need to add so much more to make it taste good. I added white wine after sauteing the onions and veggies. Extra garlic and saffron was added too. Next time I make this recipe, I will skip the milk and cream. It make the rice too cream of mushroom soup tasting. It was hard to taste the other flavors. A decent recipe if you omit the milk and cream and stick to the wine and broth to make the rice creamy.

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CHATNOIR

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Reviewed: Oct. 16, 2004

not bad, but it sure tastes a lot like canned cream of mushroom soup.

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w0bin

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Reviewed: Sep. 27, 2004

I'm always asked to make this!

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WINGJES

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Reviewed: Sep. 15, 2004

This was delicious~! The presentation isn't too apealing, kind of looks like mushroom goo, but the taste was wonderful! I added a bit more parmesan than what it called for, and I wouldn't do that again, too cheesy. Definitely double or triple the mushroom called for (they kind of all disappear after a while of simmering). Totally skip the cream (it is creamy enough with only the milk), and substitute vegetable stock with chicken stock for more flavor. I also skipped the celery (we're not great fans). Oh, also, I only needed half the stock that it called for. It was absolutely delicious! Thank you for the recipe!

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MEDIVALU

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Reviewed: Sep. 12, 2004

Fabulous recipe - better than the mushroom risotto I had at a restaurant last week!!

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NICOLEA1

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Reviewed: Jul. 21, 2004

Yummy! I added another cup or so of the mushrooms.

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Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 7, 2004

Delicious! I used oyster mushrooms and added peas... I love this. Didn't want to stop eating it. I used arborio rice, I don't know if that's why I needed less broth - only one can of veg broth and it was perfect! Thank you!

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POPPINS99

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Apr. 29, 2004

This was pretty good. If I make it again, I will saute the mushrooms alone, keep them out of the rice for at least the first 3 liquid additions. The recipe as-is tasted too much like canned cream of mushroom soup. I did get all 5 cups of broth in without any problem (I used chicken broth). I just had to stand and stir a lot longer than I expected.

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wamsmom

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Reviewed: Mar. 5, 2004

Ohhhhh, so good!! I made this recipe for a Valentine's dinner, and I am in love with this risotto! I didn't change anything about the recipe, and it came out perfect. My advice to anyone having trouble with this recipe is to read the general risotto cooking tips provided on this site. They are very helpful.

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UTEEYORE

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Reviewed: Feb. 17, 2004

An excellent, easy-to-make risotto. I only had to use two cans of broth, though (one can = two cups). I'd have to say, add a little more broth after you think the risotto is done -- this makes keeping it for the next day much easier. Otherwise the next day the rice sucks up all the liquid, making the whole thing lumpy and dry. If you add more broth and reheat then, it gets soggy and overcooked. But on the day of, this was delicious!

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CookinGirl

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Mushroom Risotto

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