Wild Mushroom Risotto

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This was the favorite dish at a chataubriand dinner I cooked last night. There were several delicious dishes to choose from and this one was a stand-out favorite. Several guests had seconds and thirds.

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Tried this tonight. First time at Risotto. Absolutely the best! There was extra mushroom puree. I only made half a recipe, and didn't add salt at the last tasting. This one is a keeper! Thanks Anne :D

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Anne rules - and so does this risotto. I made this a while back for the 1st time, just saw the show again, & had to comment. My husband, who doesn't like rice, ate two large servings of this. It's the only method I use now. LOVE LOVE LOVE Anne's great methods and well written recipes. Just follow the directions! Always learn things on her show (and I'm a reasonably accomplished cook which is my criteria for watching a show. More Anne, More Anne....

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After years of making risotto, I never felt that I was getting it quite right. My risotto, although tasty, lacked the creaminess that is characteristic of risotto. So I tried Anne's recipe and after putting in the last of the broth (I used 6 cups I thought that I ruined it because it was so soupy. But the rice was perfectly cooked so I opted for soupy-ness instead of mushy rice. By the time I put it in the bowl, garnished it and started eating it, the rice absorbed more of the broth and I was left with the creaminess that has eluded me! This was the best risotto I ever had--even in a restaurant. Don't leave off the chives--they add a burst of flavor that cuts through the richness of the dish. Hey, FN, more Anne!

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I've never made risotto before -- afraid to! But Anne's instructions are so clear and easy to follow, that I made perfect risotto -- "toothy" and creamy -- the first time! Wonderful recipe.

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My risotto has been hit or miss since we vacationed in Italy. It was great as long as we didn?t know exactly what risotto was suppose to taste like! Couldn?t find dried Porcini mushrooms ...so I used dried shitakes and it was great. This technique is wonderful. Creamy and delicious! I was so proud of myself!! I love showing off in the kitchen!!! Thanks Anne, your show is the BEST!

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I saw Anne make this recipe a while back; so, yesterday when I needed a risotto recipe, I decided to try it. It was amazing! I'm now a rock star with my family for making this risotto and I will make it again. Like other reviewers, I have a lot of left over mushroom paste, but I froze it in small portions and I'll use it at a later time for more risotto or something else. Thanks Anne. Love your food. Ms. T.

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This was my first risotto recipe I ever tried. I did not have dry white wine, and omitted it, simply used more chicken stock. It was absolutely fabulous, and my picky four-year-old eater, Izabella, smiled when she took her first bite. YUMMY!

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I have to admit, I'm a Food Network junkie. When I saw Anne preparing this on her show, I knew I had to try it. I absolutely love mushrooms and I love risotto. What a wonderful pairing.

I fixed this when my brother and sisters and their families came over and it was a huge hit. I had some left over and when my son came home from his vacation and tasted it, he asked why I always made good stuff while he was away. So when my husband's birthday came up last week, this was definitely on the menu.

I always use low sodium broth so I didn't know about it being too salty, but I do know there was a lot of the porcini paste left over. I split it in half and froze it. I used the frozen when I made it the second time and it was wonderful - just used more regular broth and not the liquid from the porcinis.

I also do not like cooking with wine. When a recipe calls for wine I always substitute with a broth. It tastes wonderful.

Thanks Anne!!!

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Finally had the time to make this dish, and the wait was not disappointing! This was just delicious! I made it with Guy's Beer Can chicken, and some corn on cob. Husband loved it, and we sure do have some leftovers. I agree with one of the reviews in that there was a lot of porcini mushroom paste leftover. I think next time, I'll just use 1/2 cup of the dried mushrooms and make the paste. It sure did add flavor, and I would not change a thing that goes into the recipe. This was my first try at one of Anne's recipes, and it won't be the last! Thanks Anne - it was awesome!