Reviewed: Sep. 16, 2011

Follow directions exact ... except, put all stock in at once, and let simmer 25 minutes ... added 1 1/2 cups of parmesan grated cheese at the end. Awesome :)

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Reviewer:

sheba1266

Reviewed: Jan. 24, 2011

This was very good. I did substitute veg. broth for chicken as my fiancee is a vegetarian. I added some garlic powder for flavoring and we used fresh sliced mushrooms instead of the dried porcini. The other change I made was to add white wine instead of the water. It added a nice flavor to the dish.

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3 users found this review helpful

Reviewer:

Mad Irishman

Reviewed: Dec. 16, 2010

Ignore the food snobs...This has been called risotto because not everyone knows arborio is a special kind of rice. This is a DELICIOUS dish and we enjoyed it even more than our typical mushroom risotto. The creaminess of the soup seemed to ease the painstaking cooking time a bit, too!

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Reviewer:

deezee

Reviewed: Oct. 15, 2010

This is NOT risotto!! This is like some sort of rice casserole.

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Reviewer:

Boujie

Cooking Level: Intermediate

Reviewed: Oct. 3, 2010

yum! so tasty, used vegetable broth instead of chicken broth, and used jumbo mushrooms. I would definitely make this one again.

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4 users found this review helpful

Reviewer:

kirstiejane

Cooking Level: Beginning

Reviewed: Apr. 4, 2010

As another reviewer mentioned, this is not classic risotto. That said, I used this recipe anyway for my family's Easter Dinner. I over-peppered it for my MIL's preference, but overall we really enjoyed it! I followed the recipe as written except used fresh sliced mushrooms, and did not add the parmesan cheese. Though it was not my "favorite" it was tasty, easy to cook up (exactly as written. You really do need all four cups of broth), and I'm sure I'll make it again. Thanks!

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5 users found this review helpful

Reviewer:

Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

Reviewed: Mar. 7, 2010

excellent! I did make some substitutions though - really like mushrooms / garlic, so i put in 2 cups of mushrooms (variety, button, brown, enoki, oyster, shitake) and about 5 cloves of garlic. Also substituted vegetable stock for chicken, and cream of mushroom with garlic soup for regular. The recipe said to cook for 20 min, but i found that even though i have a gas stove, i needed to cook for approx. 25 min for all the liquids to absorb.

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Reviewer:

raindropz

Reviewed: Jan. 24, 2010

I made this and loved the flavor however i used more than the called for amt. of porcinis and it was to much. I would stick to the recipe next time and not sure why but my rice was VERY al dente. I would add more liquid next time and cook to tenderness. I would recommend this recipe. so yummy

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Reviewer:

wasapnn

Reviewed: Aug. 30, 2009

This is not risotto. Risotto does not contain any cream. It is "creamy" in texture because of the starch in the rice which is drawn into the liquid due to the cooking method. That being said if you take all these ingredients and throw them into a cassarole dish and bake it in the oven you have a very nice and easy dish. Don't waste expensive rice on this though. Just use regular long grain rice.

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54 users found this review helpful