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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

Showing 51-60 of 61

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  • on June 16, 2005

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    This recipe was fabulous, but it definetely took longer than 13 min. to prepare! It took us closer to an hour to prepare because their are a lot of fresh ingredients to wash, chop, and measure.

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  • on June 05, 2005

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    This was my first attempt to make risotto. My family loved it. It took awhile to make, but it was really good.

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  • on March 23, 2005

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    This recipe is absolutely delicious, and was actually fairly easy to make. I will keep this recipe forever.

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  • on March 23, 2005

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    We loved this so much we almost made ourselves sick we ate so much. PERFECTION

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  • on March 18, 2005

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    Very ggod and easy to prepare

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  • on January 05, 2005

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    While this dish is time consuming to make, it is absolutely worth every minute! So creamy, so flavorful, just perfect. My advice: don't skimp on the ingredients. I skip the garnishes, but I use a variety of mushrooms, heavy cream, good stock, and good wine. Plus, as another reviewer said, this reheats just beautifully. Add a splash of milk and it will microwave back into a creamy, lovely, delicious dish!

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  • on November 14, 2004

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    This is just fantastic. Highly recommend it.

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  • on October 28, 2004

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    By tayloring to my family's tastes I was able to save some time and hassle for myself. I don't bother with the last 3 ingredients(the extras. I used pre-sliced, white button mushrooms, pre-made chicken broth and the crushed garlic in a jar, and it was still the best risotto I've ever had. I divide the risotto and make half without the cream and cheese, for my brother, and it still tastes incredible. This is a one dish meal that everyone can agree on in my house!

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  • on July 15, 2004

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    This is the best thing I have ever produced. I have made it twice now, the second time with vialone nano rice instead of the arborio. Each time blew me away. It's not simple, it was the most expensive rice dish I have ever made, and it was terrible to clean up. BUT TRUST ME, IT'S WORTH IT. Don't skimp on the cream. Also, unlike most risottos, this was perfectly fine microwaved the next day. Make this, go to a restaurant, order a risotto, and rejoice at how awful their risotto is compared to what Emeril showed you!

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  • on June 29, 2004

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    What an amazing risotto. My only tip is to add the white truffle essence oil slowly, as too much will overpower the other mushroom flavors.

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