Reviewed: May 27, 2012

This is so yummy!!! Had no white wine op hand, so I just used ch. stock. This is as good as a 5 star restaurant risotto. Thanks for sharing!

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Reviewer:

Amy

Reviewed: May 23, 2012

Loved this! Made it tonight and followed the directions exactly. Turned out wonderfully! Next time I will cut down on the broth and do more wine.

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Reviewer:

vessa

Cooking Level: Intermediate

Reviewed: May 20, 2012

My husband and I really enjoyed this risotto. It was delicious.

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Reviewer:

Gina Barlow

Reviewed: May 15, 2012

Very thick. Very, very mushroomy. Highly time-consuming. It's good, but it might not work for those that are not super mushroom lovers. Can't taste the shallots, and I held back on the directions to add all the mushroom juice at the end.

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Reviewer:

Carly J

Cooking Level: Intermediate

Living In: Eden Prairie, Minnesota, USA

Reviewed: May 15, 2012

So amazing!! Fairly simple and fool proof for a gourmet dish.

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Reviewer:

Mary

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: May 13, 2012

This was amazing. I followed the recipe exactly except I only used 1 lb total of mushrooms and I added extra parm. This was amazing...IDK what else to say lol. My first time making risotto and I'm not scared of it anymore!

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Reviewer:

Tina

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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

Reviewed: May 8, 2012

Fabulous! This is now on our standby list for any slightly fancy occasion. Usually do the recipe as is, but with a little less mushrooms (I love them, but this recipe calls for too much!). Remember to take your time adding the liquid a little at a time and letting it absorb. Found out the hard way that trying to rush it leads to hard rice. Worth the extra time and love though!

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Reviewer:

Kristen

Reviewed: May 6, 2012

Amazing. I love this recipe. I've made it 3 times and it's so delicious. I never have portabellos on hand, but it's wonderful with any type or probably none at all. I will say I agree with the other reviewers that it takes more than 15-20 minutes. More like 45 for me but that could also be because I live at 4200 ft elevation. I would make it if it took an hour. It's worth every minute. Plus, tonight we fed 7 people and I still have leftovers. Thank you!!

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Reviewer:

MsBleu

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: May 6, 2012

Fantastic! Here's what I changed based on the reviews I read before making. No matter what a risotto recipe calls for in terms of time, I figure 40 t0 45 minutes, and that was true for this recipe. So much depends on your pans, your stove, etc... I have killer pans but cook in a Wilma Flintstone kitchen. Slow is best for me when making risotto. I think 4 to 5 cups of chicken broth would be more the norm for this recipe. I cut the mushrooms and butter in half and used a lot of shallots because so many reviewers wanted more flavor. I decided to toss in 1/4 tsp. of freshly grated nutmeg, and I used 1/4 C. wine and 1/4 cup dry sherry because I love the taste of sherry in risotto. It was to die for. Maybe thyme would be a good addition instead of chives if you like the flavor. Thanks for this recipe. It is so delicious.

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