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Creamy Mushroom Risotto

Reviewed: Jun. 14, 2008
This is the first risotto recipe I've ever tried making. I was short on the proper ingredients so I had to substitute dried mushrooms for fresh white mushrooms, risotto rice for small grain white rice, and I didn't have the fresh herbs to add in the end. Never the less, this recipe was very good. I needed to add a bit more water in the end just so the rice would cook a couple more minutes to soften up. The sauce was creamy but not over powering and too rich. It was fast and easy to prepare.
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