Wild Mushroom and Asparagus Risotto

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Not enough salt called for the recipe and I never salt anything but I had to this time.

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As a long time risotto maker, I admit I've never used nutmeg but that's what MADE this recipe! Fantastic, fresh, bright flavor, especially with the lemon zest.
I use a pressure cooker and it's done in 8 minutes, and don't use chicken broth, but vegetable.

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I read other reviewers' comments and agree. The lemon zest was too overpowering (I did not include the nutmeg at all. I have since made the recipe without it and love it. You can also experiment with various veggies to include or choose none at all. Don't give up.

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I chose to make the risotto with shrip and asparagus, it turned out really well but took almost 2 hours to make as opposed to the 35-45 suggested in the recipe. I followed the recipe to a t, even heating the liquid prior to adding to the risotto mixture. It also took 2 more cups of liquid than the recipe called for. I used 8 cups of chicken broth and 1 cup of white wine. The 2 cups of risotto soaked up every last ounce of liquid - it wasn't soupy or soggy. I would recommend this recipe, just plan on it taking a long, long time to make and have enough broth on hand incase you need to add more.

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I, too, found that this recipe took much longer to prepare than indicated. I also had to use significantly more liquid than the recipe called for. It smelled delicious, though, and I was optimistic that this would be another Alton Brown "keeper". Unfortunately, I followed the recipe to the letter, which means that I included the lemon zest & nutmeg. The dish was quite tasty until then - the lemon was an odd addition, and the nutmeg rendered it inedible. My guest & I ate one bite each and gave the rest to the dogs. The nutmeg ruins this dish.

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this technique is easy and forgiving if you have never made risotto before and, if you have, it's a great base on which to build your own flavors. We ran pretty true to the recipe but added cooked chicken at the end. The mushrooms and asparagus were perfect and the lemon at the end lifted the whole dish with it's bright note. AB's recipes are always right on for me - Thanks Alton!

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Loved this risotto recipe. iThe Risotto had a wonderful flavor and not a lot of fat. Very satisfying.

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I made this risotto for my wife and was very impressed. It was easy to prepare and by far the best home-made risotto I have ever tasted.

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I have made this several times now and it is simply outstanding. I did not add the mushrooms asparagus, lemon or nutmeg. It was perfect. I may add the veggies on the next go around, and will try it with the leon zest for sure (Not a nutmeg fan An excellent recipe to try and worth the time it takes stirring

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I absolutely love this recipe. I usually add some shrimp (that was sauteed with seasoned pepper and olive oil. The lemon, parmigiano reggiano (make sure you use fresh, and nutmeg really brighten the dish. Makes alot, so great for a group.