Wild Mushroom Risotto
Show: Barefoot Contessa
Episode: Cooking with Wine
Rate This RecipeRead users' reviews (59)
- Recipe categories: Rice, Vegetables, Mushroom,
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Average Rating:
Total Reviews: 59
Showing 11-20 of 59
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By Girlcancook451
Walnut Creek, CA
on February 03, 2012
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After a two week trip in Italy, I came wishing I could pack my suitcase full of risotto. The day after I returned home I happened to see this recipe on Barefoot Contessa. I made it the next week & have been in love with it ever sense. Creamy and earthy, it's simply delicious. Every time I make it I'm transported back to this tiny little place in Siena. Soo good.
By lilyann30_12170972
knoxville, 82
on January 07, 2012
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Exelente!!!!!
By danyella23
on January 04, 2012
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SO YUMMY SO EASY! I have NEVER made risotto in my life! I didnt have pancetta so i used bacon and strained the fat then added a little more butter to compensate and made my own stock with fresh herbs and used a dry wild mushroom medley, but I am definately trying this again to its true ingredients!
By Jensoid
Austin, Tx
on November 22, 2011
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Yup, the bomb. New to cooking risotto and this recipe hit it out of the park. I used a mixture of wild mushrooms rather than just morel. A great tip was keeping the broth simmering while making the dish, kept the temp hot in the risotto. The risotto definitely can take all the broth if you keep an eye on it and stir away... like making a roux. When I strain the shrooms, I use a coffee filter which helps keep the gritty bits out. Very happy to have this in my quiver as go to risotto. Freezes really well, it's just me and the misses so it makes plenty. The first time I did make it, I didn't have the Saffron. It makes all the difference in the world. It may cost 9-10 bucks for a little container, but it is enough for three pots of risotto. Well worth the extra thee bucks per pot.
By dannagibson15
Parkville, MD
on November 08, 2011
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The flavor was fine, but I wouldn't rave.
By Berrypie61
Walkersville, MD
on November 01, 2011
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This is such a good recipe, especially since I don't like mushrooms! I added onions, peppers, and a handful of fresh herbs (rosemary, thyme, oregano. I omitted the pancetta and used mushroom broth (not easily found so I stock up when I see it because my husband is a vegetarian. Mushroom broth has much better flavor than vegetable broth. Also added a few handfuls of fresh baby spinach. It was truly amazing.
By jovanna_2562938
Long Island, NY
on October 29, 2011
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Delicious, it made me see risotto in a whole new light--who knew! Easy and delish.
By kcfikes_13064237
Rockwall, 83
on October 29, 2011
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YUMMS!!! Love making this dish and serving as a side or even a warm and cozy main dish on those cold and crips days. I Love cooking with shallots and saffron. The flavors in this recipe are AmAzInG!!!!! Thank you
By Linda Leeds UK
on October 22, 2011
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This is the best risotto I have ever made. I followed the recipe exactly and it turned out to be a winner. I shall not be altering it in any way. Delicious.
By nicolagunas
San Diego
on September 09, 2011
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This is my go-to recipe. During the massive blackout we had last night in socal, I scrounged around and found enough stuff to make this. Flavors are wonderful and I added a little truffle butter to add just a little more bam...now how easy is that?