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Mushroom Risotto
Recipe courtesy Tyler Florence Show: Food 911 Episode: Rice is Nice--Venice CA Overall User Rating: 
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Best ever risotto
06/19/2008 at 06:54pm
User: Paula from Ironwood, MI User Rating:
I made this for dinner last night and my guests raved about it. I served it with a grill boneless leg of lamb and it went together just perfectly. I would make this again.
delicious!
06/10/2008 at 09:09pm
User: Anonymous User Rating:
For the mushrooms, I only used fresh portobello. And instead of fresh Parmesan, I used the Kraft variety. It still turned out great!! The white wine and the truffle oil are a must. They really give this risotto great flavour.
Delicious!
02/24/2008 at 04:57pm
User: Lauren from Brookline, MA User Rating:
Just as good as any risotto I've had in a restaurant. I reduced the quantity a bit (5 cups broth, 1.5 cups rice, 10 ounces of crimini mushrooms & 0.5 ounces of dried porcinis) and it was still enough to feed me and my boyfriend for two dinners. I also omitted the truffle oil (too expensive). I can't wait for leftovers tonight!
Yum!
02/15/2008 at 11:06am
User: tory from Baltimore, MD User Rating:
We are mushroom lovers, and this made a fabulous side for our Valentine's day filet mignon feast. Would have been a great main dish, too. This dish definitely had more mushrooms than risotto, so if you aren't a crazy mushroom lover you could easily cut the number in half. I also didn't think the truffle oil added all that much, so if you can't find it or don't want to spend the $ you could skip it and probably not notice. Also I thought the cheese was a little skimpy, you could probably double it if you're a cheese lover.
outstanding risotto!
01/29/2008 at 01:12pm
User: Kellie from Charlotte, NC User Rating:
This is by far one of the best dishes I have ever made. I substituted shallots for the regular onion. Turned out great! You definitely need to have patience with making it, since you have to spoon in the chicken broth one cup at a time. Truffle oil a must! Will most definitely make again!
A Keeper
01/01/2008 at 06:39pm
User: Cynthia from Oakland, CA User Rating:
Great recipe. This is a fantastic risotto.
Delicioso with all the stuff you already have!
12/21/2007 at 04:37pm
User: Lori from Cary, NC User Rating:
No need to run to the store for ingredients for this awesome and very tasty recipe! You can keep all ingredients on hand and whip it up for family or friends... and makes it look like you spent hours. I used dried thyme and parsley b/c that is what I had on hand.
Unbelievably good!
10/14/2007 at 09:51pm
User: Jennifer from Chicago, IL User Rating:
This was sooo delicious! I couldn't get enough...
Awesome and Easy!
05/28/2007 at 05:23pm
User: Anonymous User Rating:
So easy to make. I halved the recipe and it still came out delicious.
highly recommended
02/17/2007 at 08:12pm
User: Katherine from El Dorado Hills, CA User Rating:
A wonderful plump risotto for the mushroom lover!
Yummy!
02/11/2007 at 10:01pm
User: Anonymous User Rating:
This was the first time I made risotto, and it turned out great! I pulled some out just prior to adding the mushroom mix so that my little one would eat it...and he loved it too! Big hit! I will make it again.
Great risotto
10/20/2006 at 10:13am
User: Anonymous User Rating:
This risotto has been a big hit each time I made it.
Really good
02/22/2006 at 07:56am
User: Tricia from Ft Worth, TX User Rating:
I made this for my husband who loves mushrooms. He loved it! I have never made risotto before. It was really easy to follow and very tasty.
STL great side or item in a multi coarse meal
12/29/2005 at 02:04pm
User: Mark from saint louis, MO User Rating:
Wonderful risotto recipe. I use it as a side/starch with a pan sear beef tenderloin top with fontina cheese and a simple demi-red wine reduction. I encorporate blanch peas to the risotto. Add beer batter fried onions or fried spinach for texture and flavor. I also saute' the mushrooms first to really carmelize the shrooms first and i set them aside. then proceed with the recipe. Awsome dish and always a hit, go Tye.
Excellent Risotto
10/02/2004 at 11:54am
User: NANCY from Chicago, IL User Rating:
I loved this recipe! Even without the truffle oil, it was rich and flavorful.
Very Mushroomy
06/29/2004 at 08:14pm
User: LISA from Ballwin, MO User Rating:
Good rissoto if you love mushrooms...very earthy!
06/21/2004 at 11:01am
User: TIM from wantagh, NY User Rating: