Wild Mushroom Risotto

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I've made this recipe a few times and it has always turned out great! This past time I didn't have dried porcinis. Instead I used all chicken stock (instead of the water from the porcinis and for the puree I sauteed up some extra mushrooms and pureed those with a little olive oil. I think it tasted just as good and didn't require the extra ingredient! I finished it with a little bit of truffle salt and that really took it to the next level. Awesome recipe that is definitely restaurant quality risotto!

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This recipe is perfection, and I've never been served anything this amazing in a restaurant! I strongly urge you to set the DVR for "Secrets of a Restaurant Chef" before making this, though, because Anne gives so many tips and secrets that I have sincerely never heard before. I've been watching Food Network since the 90s, and I have never heard some of the things that she shares in this episode. There are chefs that are personalities, and there are chefs that can teach. Anne is definitely a teacher, and maybe the only one the Food Network has left at this point.

One note, I cut the recipe in half for a smaller family, and had enough of the porcini puree to freeze for three more goes at this recipe. This is definitely a keeper, I will never try another risotto again. Which, I learned from Anne, is not actually a dish, but a cooking method. Thanks, Anne, you are the BEST!

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Absolutely the best mushroom risotto ever. The pureed mushrooms bring the dish to level above of expectations. I just used cremini from the grocer as the fresh mushroom component. My family talks about this recipe, it's that good.

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Really tasty! We watched the episode where Anne made this dish & it looked so good I had to give it a shot. The only changes I made were using homemade veggie broth (Anne's recipe, & eliminating the mushroom puree (wife couldn't get down with the "ickiness" of the way it looked. The only change I'll make the next time is to use less white wine, it was a little on the tangy side.

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My husband said it tasted like something from a restaurant.

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This was everything I expected Anne's risotto to taste like....and more! This mushroom risotto is not for the faint of mushroom heart ; It has strong wonderful - full - mushroom flavor that cannot be ignored. This is a dish that can be served for just the family or a real "Boss is over for dinner" side dish. Fantastic. I have picked my own mushrooms for years and canned them in an olive oil brine....mushrooms are a staple for me and this recipe is going in my black book of recipes!! Thanks Anne, you ROCK - as usual!

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I have made this recipie so many times, sometimes simplying it and adding chopped leftover steak. It's a WINNER in our house for dinner

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i loved it !!!!!! this was my first time making Risotto .... and it was a total hit ! my BF loved it !

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Trying to do meatless Mondays. With this recipe...who needs meat?
This was absolutely fantastic! I can't wait to serve this to family and friends. I'm hoping reheating chicken broth will help when I try to eat leftovers. So easy, so delicious!!

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I've been making wild mushroom risotto for years. I watched this show and noticed some differences in how Anne approached the dish. The mushroom paste from the dried porcini mushrooms was genius. Also using the stock from the porcini added a very clean, yet very earthy flavor boost. The other big difference was taking the mushrooms out when making the rice. Duh! The rice turned out perfect and the mushrooms were just right, not diluted from all of the stirring and cooking of the rice. This is now my wild mushroom risotto recipe! I live in the Pacific Northwest and the spring mushrooms are plentiful and wonderful. Topped with perfectly cooked asparagus made this a new family favorite. Anne is Brilliant, in my opinion.