I'm tempted to give this 4 stars because of the effort involved in making it- but it was really delicious when *finally* done. I found all the cooking times to be way understated... 1) it takes more like 15 mins to get mushrooms soft/cooked, not 3. 2) It took more like 40 mins of constant stirring to get all the liquid absorbed into the risotto, not 15-20. That's where the hard work comes in...I finally had to get my husband to relieve my tired arm at the stove :-)
I used almost the full amount of mushrooms, since we like them and it wasn't too many, just a lot :-).
I subbed in a bit more wine and cut back on the broth a bit.
Still, I found the final dish to be lacking something, so I added more parm cheese (roughly doubling it) and that definitely helped. Instead of regular salt, I used a provence herbal seasoning salt, and that really helped add flavor too. I would highly recommend doubling this recipe, as I did, since the same amount of labor will yield you a lot of leftovers and they freeze well. I'm going to put this one in my "make for very special occasions, and make a day ahead so that the amount of labor is long forgotten and I'm not sweaty when guests arrive" file. Or I'll just order it in restaurants! Very yummy.
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I'm tempted to give this 4 stars because of the effort involved in making it- but it was...