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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 (75)

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Average Rating:

Total Reviews: 75

Showing 41-50 of 75

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  • on December 05, 2010

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    I would give this recipe 5 1/2 stars because it's so easy to make. You can use other dried mushrooms in addition to the porcini. My store has a blend of dried mushrooms that I like. Superb! One of my all-time top 10 recipes! Use the extra mushroom paste in soups or gravies. Oh, your risotto should be soupy when you are done because it's not quite finished absorbing everything when you plate it.

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  • on October 23, 2010

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    I made this last night. I made a few changes simply because I was doing this from memory, but I won't bore you with those. But this rocked! I tasted it before I even put the mushroom paste in and it was outstanding. Using the mushroom water and the paste is the key. I have never made a risotto so good and will never use another recipe. My husband doesn't care for risotto so his opinion was different. But even he said it had a good flavor.

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  • on September 17, 2010

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    This is the most delicious risotto I've EVER TASTED, even at the best of Italian restaurants!!! I don't give out 5 stars lightly, not sure I've ever given out 5 stars, but this recipe deserves 10 stars. What makes this recipe is the mushroom paste. I didn't use dried mushrooms, so didn't have the mushroom water, used fresh mushrooms and used more chicken broth. But I can't imagine the flavor could've been better- simply not possible! Make this, it's exceptional. My husband doesn't care much for mushrooms so made it as a side dish, and he loved it!

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  • on May 08, 2010

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    I made this today for my partner and mother-in-law and we could almost not stop ourselves from eating it (and my partner is a picky eater. The risotto was creamy with a deep, rich mushroom flavor (the porcini paste is the way to go!. We have leftovers that I know we will be enjoying. For my first attempt, I used shiitake and crimini mushrooms and it worked beautifully. Anne is a super-star!

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  • on April 26, 2010

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    This was absolutely delicious ... my husband loved it. The depth of flavor from the mushrooms is "on point". The only thing I added was about 2 tablespoons of cream cheese for a creamier consistency. However, it would have been great without it as well. Definitely worth the time and effort. Way to go, Anne!

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  • on April 24, 2010

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    I loved this risotto. The paste gave it a depth of flavor I have never been able to create in risotto. My only change would be toasting the rice longer to break down the starches a little more and give it a little less of a rice consistency. Chef Burrell called for 2-3 minutes. I did 8 but I think 12-15 would have been perfect. Thanks Chef!! Rockstar Risotto!!!!

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  • on March 26, 2010

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    This is a wonderful risotto. My husband loves, loves this risotto.

    Anne Burrell has become one of my favorite chefs to watch. Wish she had a daily show!!

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  • on February 15, 2010

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    This, as all risottos, was a labor of love, but worth it! Watch the salt though.

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  • on January 31, 2010

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    This was the favorite dish at a chataubriand dinner I cooked last night. There were several delicious dishes to choose from and this one was a stand-out favorite. Several guests had seconds and thirds.

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  • on January 28, 2010

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    Tried this tonight. First time at Risotto. Absolutely the best! There was extra mushroom puree. I only made half a recipe, and didn't add salt at the last tasting. This one is a keeper! Thanks Anne :D

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