Wild Mushroom Risotto

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This is my fifth attempt at making risotto. Every other time, I followed the recipes to the T and ended up with incredibly creamy, flavorful.....crunchy (not al dente rice. I have no idea how people get their risotto done in 25-30 minutes. I followed the recipe and my risotto took 45 minutes to be done. It was still just a bit hard, so I removed it from the heat and covered my le creuset pan for 5 minutes after adding the parm, and then it was perfect. I read through all the reviews here, and I can't believe only a few other people have that same problem. I wonder what we are doing wrong. My stock is hot, my risotto pan heavy and wide, doing 2 ladles of stock a time once the other liquid is about gone... oh well, it was delicious nonetheless! The mushroom flavor is extraordinary! I used Giada's recipe for arancini with the leftovers. I am going to try Ina's spring green risotto again with the longer cooking time and hope for better results than my last attempt!

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Savory, earthy, hearty... the ultimate mushroom risotto in our opinion! Thanks Ina!

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This is an amazing recipe !! My entire family LOVES it. My oldest daughter is a vegetarian, so I just make the pancetta and everybody just adds however much they want on top - delish!! Thank you Ina, for your wonderfully simple and elegant recipes.

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If you want to look like a rockstar to your guests, follow this recipe to the T. It was delicious and everyone was very impressed. This is a keeper. Just baby the risotto like you've always been told to do, keep the heat low and steady and it will work like a charm.

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This is now one of my most favorite recipes! I used mixed dried mushrooms because that is what I had on hand and it was still wonderful. I also used regular onion instead of shallots. Next time I will stick closer to the recipe, but it is defianately a five star in my opinion.

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I dunno if this has been noted, but when incorporating the Saffron. First off, you need to bloom the saffron. To do so, add your saffron to just enough water to cover the spice. Set it aside for about 5 minutes, add the saffron liquid and all to your dish. This way, you get the full effect of the flavor! Also, add salt at the end of the cooking process Salt gets lost in the cooking process because of the rice. I assume this is because the starch in Rice and Potatoes cancel out the salt, making it better to add at the end.

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This is a delicious, hearty dish that is easy to make! I made a couple changes. Instead of arborio I used a short grain brown rice. If you want to do this too, be warned; It took over 90 minutes and about 2c extra liquid to cook to al dente.

I used 8oz. crimini and 3.5oz shitake mushrooms. I also left out the wine, but added some fresh thyme and sage about half way through. I love the taste of sage with mushrooms. I did use the saffron, but don't know how it added to the dish. Probably could have left it out and saved $4.

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After watching the shows with Gordon Ramsay coming down on most people's efforts of making risotto, we were a bit nervous about trying to make it. We found this recipe and went for it and are we glad we did. This was not only fun to make, but tasted great! Well worth the effort.

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YUMMMMMM! My husband loved this recipe and said that it rivaled the risotto we made at a cooking class while in Italy!
It makes a ton so this is enough for a main course. I used porchini mushrooms and they were very flavorful.

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Just finished making this dish as specified (well, almost...when I saw the price of dried morels ($8.99 for 1/2 ounce! Yikes! I used 1/2 oz morels and 1/2 mixed wild mushrooms. The only complaint I have is that it's too salty. I have found Ina's recipes to have more salt than I like, so I only added about 3/4 tsp salt rather than the tsp she recommended. Is was still too much. I'll be drinking water for the rest of the night! Other than that, however, the risotto is god: creamy and full of flavor. Next time I make it-and there will be a next time-I'll either skip the salt or add just 1/4 - 1/2 tsp.