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Mushroom Risotto Recipe

Mushroom Risotto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • on January 31, 2010

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    I wasn't sure how this recipe would turn out because I had never made risotto before; but it was everything I could hope for and more!! My husband and I fought over the leftovers! Highly recommended!

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  • on July 12, 2009

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    I just made this for a dinner party a long with the goat cheese stuffed chicken breasts and it was fantastic. I started to get a blister from stirring the rosotto but it was worth it. For me this dish took about 45 minutes to cook and for the rice to reach the creamy consistency that I was looking for. I used 4 different types of mushrooms, forgot to add the prociutto at the end and didn't have truffle oil but it was still fantastic!

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  • on March 20, 2009

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    I made this last night and it is JUST amazing. I highly recommend it. It was very creamy, so next time I might opt for half and half instead of the heavy cream in order to make it a bit healthier. Went great with Emeril's prosciutto/goat cheese stuffed pork tenderloin, and my guests could not stop eating it!

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  • on February 14, 2009

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    We are a family of vegetarians and I just made this for my family by substituting the chicken stock for vegetable stock. I opted not to use the truffle oil and it came out marvelous. I did need to add a little more pepper and thyme but it was great! Thanks Emeril...

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  • on November 30, 2008

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    I used reduced-fat cheese, margarine instead of butter, and skim milk instead of heavy cream and it still turned out wonderfully. Sometimes you need to stick to the recipe for it to turn out well, but I made some lower fat substitutions and was still extremely pleased with the results.

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  • on October 12, 2008

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    Simply amazing! Thank you for the recipe!!!

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  • on July 14, 2008

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    We had this as a main course, but it would be an excellent side for steak or salmon. Don't skip the truffle oil, it's a great enhancement. Add a little at a time and taste.

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  • on April 03, 2008

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    We just finished our risotto and are now happy and full. We really loved the prosciutto garnish, great idea. A bowl of it is plenty for a dinner. I cut the heavy cream down to half and half and also substituted onions for shallots. Our only mistake was not adding truffle oil... next time. Thanks Emeril!

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  • on March 23, 2008

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    This risotto turned out fabulously. Like other reviewers, I found the cooking time to be almost an hour. I also found that I needed more cooking liquid than the recipe specified. When I make this again I will probably reduce all the ingredients in half with the exception of the stock - we ended up with at least as much leftover as we ate. I would highly recommend using the truffle oil as the flavor was really enhanced after I added it.

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  • on February 15, 2008

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    Oh my... it was my first time making and eating rissoto and boy did it exceed my expectations. I prepared it for my husband for Valentines Day and he was soooo impressed! He raved and raved. I skipped the proschioto because we don't eat pork and I skipped the truffle oil because I wasn't in the mood to spend 14.00 for such a small bottle and it didn't need it IMHO. I will keep this recipe forever and pull it out when I aim to impress. I used criminis and swansen low sodium chicken stock.

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