Wild Mushroom and Asparagus Risotto

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Another hit. I didn't use the lemon zest thou. I kinda was a bit unsure about the nutmeg but it seemed to round it out a bit. I'm not a huge fan of Parmesean although I used it in this batch. I think in the future I may use 1/2 parmesean for consistency and 1/2 pecorino ramano.

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We made this for Thanksgiving dinner using dehydrated porcini mushrooms. Due to the last minute rush to serve dinner, I forgot to put on the parmesean cheese.

Despite that, everyone loved it! One person described it as "a religous experience."

You'll avoid a lot of trouble with the recipe by watching the Alton Brown's video.
-Mike

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As with others I followed the directions to the letter, got the desired creamy texture but was not pleasantly surprised to end up with al dente risotto. I believe the inability to control an electric oven to be the culprit and next time I will use a Coleman gas stove for better control.

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Well I knew before I took on the project of cooking risotto for the first time that I would have to do it low & slow. I think 2 cups is a lot of rice so I'm guessing this recipe is meant to serve alteast 6? Anyways I figured I'd cut the amount of time I had to spend laboring over the rice stirring it to assure the starches were released by cutting down the recipe to 1 1/2 cups of rice as I did want left-overs. I ladeled in the warm broth mixture 2 spoon fulls at a time and did so in 3 batches. However, on the 3rd batch I added the cooked mushrooms & aspargus as directed when the liquid was almost gone and I think because I used freshly cooked baby 'bellas I sped up the cook type of the rice (cooked mushroom asbsorbed the rest of the liquid. I ended up finishing off the rice only to taste it and realize it was a little too al dente. This was my stupid mistake as I should have obviously tasted the rice before adding the rest of the ingredients. I ended up putting it back on the stove adding 1/2 cup of water (as I already used all my broth and stirring on low for about another 20 minutes. Overall cooking 1 1/2 cups of rice (not the 2 cups as called for took me 70 minutes. I think I would have been done closer to 50 minutes had I not made the mistake. I'm looking forward to using the left over risotto to make stuffed rice balls (Arancini di Roso, something I saw Giada do on her show. Actually, this is one of the reasons I even bothered with all the fuss of making risotto! Overall I think this is a really good recipe, I'm just not sure I'm a big enough fan of risotto to labor over rice!

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Amazing risotto. I followed to directions first time and it was great. However, the second time I let wild dried mushrooms rehydrate in the broth and added .5 g of Spanish saffron. Best risotto ever and blew A LOT of people away. Its my go to dish when I want to impress now.

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I really liked this. I used a wine broth instead of the wine and chicken broth. I thought the flavors were great, but my husband found it too bland. One of my children who is fond of veggies loved it as well.

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I agree with the previous postings that the nutmeg is a little overwhelming (use less - don't omit but the dish is very flavorful and was a nice addition to the white fish I made. I also found that the cooking time was a little longer, I wonder if this has anything to do with the age and brand of rice? I bought mine two days before serving and needed one extra round of liquid...... Over-all a great recipe that I will make again. A little side note, make sure your onions are VERY finely diced. I chopped mine a bit to big.

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This was my first attempt at risotto and it was fantastic! Didn't quite use all the broth, and used aged white cheddar, but turned out beyond what I expected. My entire family loved it!
Thank you A.B. A great way to introduce me to the network website!

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I thought I would save money at the store by buying big containers of plain rices. However, I realized I have to find my own recipes. I found this recipie and gave it a whirl. It was a BIG hit! It turned out amazing. I did put a slight spin on it though. I found that I was out of Parmesan, so I used Brie instead. Just wonderful! I will be making this more often.

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This recipe was super delicious! I must say though that some of the other reviews might have scared me off, but what is not to love with risotto, mushrooms, parmesan and asparagus?

Follow the instructions explicityly! Do not try to speed it up--yes it does take about 35 minutes or so. Cook on low heat for the whole time and follow the directions. What you have is a delightful side dish with extraordinary flavor. And yes, use the nutmeg (very subtle and the lemon. What you have is a multi-level flavor extravaganza.