Wild Mushroom Risotto

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One of several risotto recipes I've tried and yet the best!! Not a good one if you don't like mushrooms, but how can you not? The adding of wine, stock, and mushroom water really built up a lot of flavor. Yes, you do end up with more pureed porcinis than called for, but leftovers can turn in to an amazing tapenade for bruschetta to accompany! Keep in mind, 1 oz. of dried porcinis equal 8 oz. or 1 cup once rehydrated. Don't overdo it or the end product will be too woodsy. Taste your product and salt to your liking! You will not be dissappointed.

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My first time ever making risotto and I followed the recipe to a T.... just amazing! Everyone (6 people! went back for seconds! And yes so much was left over!

One question- why did it call for so many porcini mushrooms when only 2 tablespoons were used?? I had so much left over- I added a little extra!

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This worked out for Vegetarian guests by substituting vegetale broth . The recipe served more than 6. You can cook the mushrooms , onions etc ahead of time just leaving the cooking of the risotto making it easy when guestd are around. Great flavor!

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Anne Burrell is incredible. This is the best, creamiest, tastiest risotto I have ever made!!! All her recipes are fantastic!
Anne, you are the best!

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Anne rocks! She is one of the more knowledgeable cooks on the channel. Love the details and tid bits she shares for people who are adventurous enough to try her recipes. They are simple yet fulfilling and wonderful. The recipe lends a wonderful woodsiness to the risotto and has a lovely creamy consistency. I love her tip for the finishing touch with the butter and parm and stirring like crazy. Great advice. Thanks Anne...keep up the good work!

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Consistency very good. Taste is right on the money!