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Gourmet Mushroom Risotto

Reviewed: Nov. 4, 2012
First crack at making risotto and it worked out beautifully! I followed the advice on the other reviews and cut the amount of mushrooms in half which I think was wise as it had just the perfect amount of mushroom flavor. I found I needed more olive oil than 2 Tbsp to cook the mushrooms and to coat the rice. I used exactly 6 cups of stock with the wine and the rice was perfectly cooked. It did take about 30 minutes to cook from when I first added the rice. Wonderful, creamy & flavorfull dish! Will be making this again!!
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