Mushroom Risotto

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This was delicious. I didn't have truffle oil or the dried mushrooms, but it still had amazing flavor. Use a blend of fresh mushrooms for best results. Season at the end with salt and pepper to taste.

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I made this risotto for dinner so that I could make it into risotto balls the next day, and I was underwhelmed by the flavors. Maybe I needed a stronger wine - - - it just lacked flavor. I guess I'd add some spiced chorizo or something to kick it up next time, as I thought it could use either heat or acid, or both - it was a one dimensional recipe, despite the fact that I love truffle oil.

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This was my first attempt at risotto. The recipe was easy and straightforward for me, and I ended up substituting all over the place (and even omitted the wine but it turned out wonderfully. I thinking I'll knock the broth down slightly to maybe 6 cups, as mine was maybe a bit too mushy and rich, but I was absolutely impressed with this one. Will be going into regular rotation in my kitchen, even if I do have to stir for 45 minutes (in my case.

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A lot of stirring but well worth it. I used red wine instead of white becuause i didnt have white on hand and it still came out great! I also added in way more fresh graded parmasean cheese than the recipe called and it was sooooo yummmy. give it a try

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This recipe was my first try at making risotto and it was great. I did modify the recipe to fit my budget. I substituted olive oil for the truffle oil. I only used one type of mushroom - baby bella - and it was still delicious. The recipe is easy to follow and I would highly recommend it.

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I have never made any kind of risotto before, and I was a little nervous as to how it would turn out, but this recipe was absolutely superb.

I wanted to make this for a vegetarian christmas potluck dinner, but first I wanted to see if it would be worth it. I found a local restaurant which had a wild mushroom risotto on its menu, and I tried it out so that I had an idea of what it was supposed to be like. It was pretty good, so I forged ahead and made this recipe myself.

This recipe was so much more delicious that the restaurant's dish, I couldn't believe it! It was a hit at the potluck party. Everyone went back for seconds. I served it with a dollop of whipped goat cheese just to add a little variation. Also, to make it vegetarian, I used vegetable broth instead of chicken, and it was still delectable. But the next time I make this, and I will make this again, I'll use chicken broth.

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I haven't tried this recipe yet but I say skip the truffle oil. Truffle oil is just olive oil with chemicals added to it to mimic truffle flavors. Truffles are too expensive and their flavors are too perishable to distill into oil.

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I tried this because we bought truffle oil for x-mas this year. It tasted divine. IIt is time consuming but easy to make and well worth the wait. I highly recommend this recipe!

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Made this dish as a main side for my XMAS filet mignon dinner. Loved by all. Relatively easy to make, didn't require as much attention as one would expect from risotto. Prepared it before putting steaks on grill, and was still perfectly rich and creamy 30 minutes later! Left out the truffle oil and white wine, doubled up the cheese and used good old white mushrooms instead of the fancy ones. Eyed the fresh herbs instead of measuring and found it to be a perfect compliment to the dish. Tasted excellent this afternoon (day after heated in the microwave for 2:30 at 80%. GREAT DISH!!!

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This recipe is to die for, I had 2 servings along with some of the dry wine!
It is awesome, can't wait to make it for friends.
Jerry Rhode Island