Wild Mushroom Risotto

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Oh mannnn, this was So good. I froze some and saved some in the fridge to make risotto cakes for dinner tomorrow!

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Excellent recipe.

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Not only was it good real good but easy. Anne did a great job of making her instructions very easy to understand and follow. I will make again!

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This was awesome!! Best mushroom risotto we've made. The only thing we added was a bit of white truffle oil to the recipe. Excellent...

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Made this for my girlfriend. She loved it! didn't have the porcini mushrooms so I had to use shitake mushroom paste. Then used oyster and portabella mushrooms. followed the rest to the T. Thanks for a great recipe!

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Was never a fan of risotto before, until now. I used this recipe as inspiration to make it tonight. I had just bought some Italian Carnaroli rice, what Anne recommended. Used the portobellos I had handy, sliced up. I added some truffle oil b/c of the mushroom theme. Next time I might whip in the truffle butter I have in freezer. I used basil from my garden in place of the chives. I like the idea of being able to make ahead and finish it when ready, I did that today and it was delish. The measurements of broth, cheese, butter, was right on the money. The result was a delicious, moist, creamy side dish.

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There was an episode of “Top Chef” in which someone had to pack there knives and go home on account of their risotto being inedible…they should have used this recipe…it’s classic!

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I cut back on the salt due the salt from the cheese but otherwise....A++++++++ Anne is totally fab in my book. She explains things for the lay person as well. I love how she rolls.

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Three words: ANNE IS GOD

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Awesome...Awesome...Awesome!!! Very creamy and rich, can really taste the sweetness of the wine! Definitly do the multiple mushrooms. This is a for sure make meal!