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Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

Showing 11-14 of 14

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  • on January 19, 2005

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    Love Rachel Ray and her shows. This recipe was awesome. Had to use chicken broth instead of veggie broth but it was awesome. Rachel, if you read this, you've got a fan here.

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  • on November 11, 2004

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    this was excellent and easy to follow

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  • on September 02, 2004

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    I think this recipe has potential to be a 5-star, but if you follow it exactly, I think you might be disappointed.

    First, the other review about watching it all of the time is right on. Not sure how Rachael lets several minutes go by without a stir, but you will not have good results if you do this. Stir often so it doesn't stick!

    And I highly, highly, highly recommend only adding the mushrooms at the very end. You can use any dried mushrooms or a mix of them. You can also saute fresh and use them in this recipe (see Food 911 recipe. But whatever you use, only add them for maybe the last 3-4 minutes of cooking. I added them early on per this recipe and by the end of the cooking time, they were tough and chewy, totally ruining the creamy and pleasant texture of the risotto. It was a very disappointing.

    Also, I'm not a risotto expert, but 22 minutes cooking time would have been like eating raw rice kernals. At 22 minutes, my rice was not anywhere near al dente. We needed at least 35 and decided that maybe we need to cook at a slightly higher temp next time. Don't be afraid of MED or MED/HIGH like the recipe states. I was and it took a lot longer to cook.

    Give this recipe a try, but add the mushrooms at the end and stir constantly (especially if you cook at the required MED heat. It is an excellent and relatively simple thing to make. And the taste/texture is outstanding!

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  • on May 29, 2004

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    Very creamy and delicous rissoto, but you have to always watch it.

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