Wild Mushroom Risotto

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Definitely one of the best risottos that I have ever made!!! There was a perfect amount of everything. Instead of pancetta I used turkey bacon as a healthy alternative. The saffron added such a delicious flavor. I will absolutely 100% make this again.

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Like some others, I couldnt find any merona mushrooms so I used dried porcini mushrooms to make the mushroom liquid. The rest of the recipe I followed exactly. I thought the risotto was a bit too rich for my palate, but was otherwise pretty good. I think next time I'll use less butter, and will try to get the right mushrooms for the liquid. I also think I could have added a bit more liquid..the rice was cooked perfectly but it seemed a little to thick or dry, and not as creamy as I'd hoped.

Does anyone know if this recipe reheats well? I made a ton that I can't finish on my own and would love to give some away to friends for their thoughts, but I know how reheated rice can be sometimes.

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This was delicious and creamy. But it took more liquid than the recipe called for to get the right texture. I'm just glad I had more liquid on hand. And although it said 6 servings, it's such a rich dish and it makes so much risotto that you could probably stretch it to 8. I had leftovers and reheated it for lunch the next day. It's wasn't as creamy and I had to add a little broth to make it a little "wetter" (and a sprinkle of parmesan helped too but it was still pretty good.

I've had risotto in restaurants before but this is my first time making it. The recipe was easy to follow and the ingredients are readily available. I'd make it again if my family requests it.

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This is a wonderful risotto recipe. It's a toss-up between this or Ina's roasted butternut squash risotto as to which is my all-time favorite--so I'll just continue to make both!!

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This is an amazing recipe. I've never made risotto before and it was easy to follow and the result was fantastic. My little one even loved it.

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I usually always love what Ina makes but wasn't a huge fan of this risotto. My rice didn't seem to soften as much as I wanted it too. It was kind of grainy - even after 50 minutes of cooking and stirring. The mushrooms were delicious, but I'm just not sure I want to put this much effort in a dish that I just thought was OK.

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This was amazing! I couldn't get morel mushrooms either and substituted others in place of it. The flavor was great! I also added a little more parm because my family loves it. This will now be one of my staples.

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You know you have a good recipe in your hands when you can change it a bit and still come out with a GREAT product! I couldn't find morel mushrooms (or didn't know what they were so I used a combination of the mushrooms available at my grocery store. For the wine, I used part cooking sherry/riesling. No saffron for me as I forgot to pick it up, oops. I was still thrilled with my dish and will be making this over and over again.

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We have some vegetarians in the house, so I left out the bacon and used vegetable broth. It was fantastic. I suspect the original would be even better

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Risotto is one of my favorite dishes to both cook and eat. I spent $45 on a Risotto dish in a fancy restaurant before (this is how much I like it. Ina's dish was amazing! simple, easy to make and the taste is out of this world. Ina is good in my books anyway, but this is just anohter reason why she is a great chef. The only thing I added was a little truffle oil at the end. If you gave it less then 5 stars... check where you went wrong. This is a 6 stars recipe. Love you Ina!!