Wild Mushroom Risotto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My first risotto! I made this exactly as written and got raves from the family and guests. Another rock star dish from Anne! Watch the episode beforehand if you can; it is very helpful and inspiring!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really delicious. We sauteed garlic with the onion before adding the rice, we substituted morel mushrooms for the porcini because that's what we had on hand, and then we topped with white truffle oil at the end. Fantastic!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This turned out just as good as Mosimann's Restaurant in London. Prince William and Kate's favorite resturant. We have Christmas Eve dinner there every year and always order the Wild Mushroom Risotto. It takes time to make, but with patients and a lot of stirring you will make the best Risotto ever! Anne has the best recipes I have ever tried anywhere. I don't think I had quite enough mushrooms. I bought the porcinis which were fine. Then I purchased a pack of mixed wild mushrooms. Next time I will add 2 packs of mixed wild mushrooms. This makes a lot of risotto so if there are just two of you, you might want to cut the recipe in half. 5 star all the way Anne!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Completely delicious. I had to substitute chanterelles (most exotic mushroom in our WesTexas grocery store -- rarely get those! and I knew immediately where to go to "do right by them." OhSo good and easy. Devoting my complete attention to them while the rosemary chicken roasted (another Food Network recipe was no problem at all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was really surprised at how easy this recipe was, especially since it was my first time making risotto...It was spot on regarding timing and directions. You definitely have to stay with the pot and keep stirring; don't walk away! I might tweak a few small things for next time, but overall I thought it was very good. I even made some sauteed chicken with butter and white wine sauce to go with it--de-lish!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love mushroom so I enjoyed this risotto very much. This was my first time making risotto, but man it's time consuming! I made this meal for valentines day along with giada's filet mignon with mushroom sauce and they were both perfect together. I used japanese brown rice since that's what I had and it came out perfectly al dente. I had truffle oil, so I added about 1/2 tsp for fragrance. This recipe was very easy to follow!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow. This was sooo good. This was my first attempt at a Risotto and it came out PERFECT. My wife and Mom told me that it was the best risotto they'd ever had! I used baby bella, white button, shitaki and a very small amount of oyster mushrooms. About 1.5 lbs in all. For the dried procinis, i could only find a 4 oz package. So I just used that and blended all of them up and added them to the risotto. I also added about 1 tsp of porcini powder (was a christmas gift from a gormet food catalog and I added about 1/2 tsp of white truffle oil. YUM! I really let the rice toast with the onions before adding the wine to bring out the nutty flavor. I added a splash of sherry (maybe 2-3 tbsp with my last stock addition. so good. will go into regular rotation. I have already been asked to make this for special occasion family dinners!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Anne, you da- WO-MAN. This is all I order at my local Italian restaurant (it;s Utah. Now I don't have to go there anymore. I just don't get why we have to use a cup of porcinis and then use only 2 tablespoons in the recipe. Great dish

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i made the risotto from her new cookbook, but im a little confused about the wine....do you add it in in 3rds, like the chicken stock? thats what i did, its all the things described, creamy, tight & loose, won't hold its shape, easy and very rich! i've never made risotto and only had it once a long time ago. is it suppose to be rich and very flavorful? you can't eat a lot of this all at once, but i didn't pair it with anything as i was just trying the recipe out??

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh mannnn, this was So good. I froze some and saved some in the fridge to make risotto cakes for dinner tomorrow!