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Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 51-59 of 59

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  • on July 09, 2010

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    I saw Ina make this and thought it looked fabulous. It was very disappointing. Very bland. Given the cost of morels and saffron, I would not recommend this one. The only risotto I've ever made that I would not repeat.

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  • on June 27, 2010

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    Great flavors and not difficult to make. If you can't afford morels or saffron, substitute another mushroom (preferably cremini/baby bellas and skip the saffron. Dried mushrooms are great 'cause they make a nice broth so I'm thinking there are even dried mixtures(variety of wild mushs. of mushrooms you can use in place of morels, too. ALSO heard Ina say (another rice show that risotto isn't difficult, BUT shoot for cooking time of 30 mins. ....less than that will give you a harder, not as creamy risotto.

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  • on June 26, 2010

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    Although I can go 60 miles south and find morels, it is easier to buy them in the the store...they are not THAT expensive. Plus i liked using the water from soaking them to add the extra flavor...morels have the most wonderful taste. if you have not had them you should try them. The recipe turned out as promised, creamy and wonderful. It did take more than 30 minutes for all the broth to get absorbed and I tend to stir constantly...but it was worth the wait. Ina proves again why she is my favorite!

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  • on June 25, 2010

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    I could not find morels, so I just used bella/porcini mushrooms and doubled the chicken stock since I did not have any broth from the dried mushrooms. I found the saffron and the rice fairly inexpensive at Trader Joe's. The risotto was excellent and creamy!

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  • on June 15, 2010

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    I feel like I'm laughing all the way to the bank with this recipe. I'm lucky to live in an area where I can collect wild and fresh morels for free! I spent a few hours today collecting about a third of a pound of morels. About a half hour of cooking later and this otherwise expensive recipe was all mine (and probably better than Ina's since the morels were fresh for under $15 (bought wine and rice. Spring time has never tasted so good!

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  • on June 14, 2010

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    Morels AND saffron? Ina must think we are all as rich as she is. I guarantee almost everybody who reviews this recipe with substitute button mushroom for the morels and leave out the saffron but still give it 5 stars which is ludicrous.

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  • on June 13, 2010

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    I haven't made this yet but so glad I came across since I have a bag of dried morels I brought back from Montreal over the long weekend and I have a small container of saffron a friend bought for me in her travels to Seattle.

    Looking forward to making this...how can you got wrong with shallots, pancetta and parmesan cheese?

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  • on June 13, 2010

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    Never made a dish with wild mushrooms before but had the time to make risotto and thought this sounded different. There was a moment of sticker shock at the price of dried morel mushrooms but I followed the recipe exactly as writtten and it came out perfect. It was creamy, and the taste of the mushrooms, pancetta, saffron and parmesan cheese were all prominent, but without overpowering the other overall flavor of the dish. I didn't time the rice but it did take a while - probably not a good dish to make if you're in a hurry.

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  • on June 12, 2010

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    I don't like when people don't follow recipes as they are written..but honestly, I could not afford $15 for the morel mushrooms. I used 16oz of mini bellas. and darn if my store doesn't have saffron..(and the rice is pretty expensive too. $7.50 for a container
    so, both of the items above were missing. I did buy the rice. I followed everything else exactly. It took longer than the 25-35 mins to cook the rice, and it did never really cook completely. But, it was quite good and my family very much enjoyed it. Nice and creamy... and quite tasty.
    I would make again.

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