Wild Mushroom Risotto

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This is wonderful! But if you're wanting something in a hurry, next time you're at Target, pick up a package of the Archer Farms brand (Target's own "Wild Mushroom Risotto." The slim box contains 2 "envelopes." One is a mix of dried, IMPORTED mushrooms and the other is the arborio rice. Empty both into a sauce pan and add water. Bring to a boil, reduce heat, and simmer for about 17 minutes, stirring occasionally. Serve and add a pat of butter and some fresh parmesan cheese. You will be amazed at how good this stuff is! I would serve it to guests and not reveal that it came from a Target boxed mix!

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This risotto turned out great. As my first time ever making it, I thought it would be more difficult but the recipe was well written and accurate. I was not able to find morel mushrooms so I had to substitute with dried chantrelles and that worked well. I also used bacon instead of pancetta because my husband and I like the smoky flavor and that was what was in the fridge. Now that I have the technique down I am excited to be creative with it.

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I just made this recipe and I thought it came out very good. I did not add as much butter (1 tablespoon and 2 tablespoons of good olive oil. I also caught down on pancetta. It still came out pretty tasty.

My grocery store did not have fresh porcini or cremini so i used dry once (soak them with morel.

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Made this tonight for dinner and was not dissapointed in the least. My mother-in-law commented that she'd order it in a restaurant and my husband told me it's the best risotta he's ever had. You can't get better than that!
I used dry porcinis instead of morels because I had them on hand. And used a mixed gourmet mushoom mix I found at Whole foods. This is such a great, basic recipe - it doesn't matter what mix of mushrooms you use. The saffron and white wine add a wonderful richness so don't skimp on those!
Can't wait to make again - a new staple for our family.

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Made this yesterday (using chardonnay since that is what I drink. Makes a LOT - but oh so tasty! I had no problems with the recipe, but have a fairly extensive knowledge of cooking.

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The red was cote de rohn...he said a good "general' red; the others were sauvignon blanc and pinot grigio

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AMBER....I think the other one was Sauvignon Blanc and not sure about the 3rd one...

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in the episode where she makes the risotto they show a clip of a guy recomending 3 different wines. one was a pinot grigio. does anyone know what the other 2 wines were? thank you.

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FYI YOU CAN GET AN 8 OZ CONTAINER OF GOURMET DRIED MUSHROOMS AT COSTCO FOR ABOUT $15.00 AND IT LASTS FOREVER! YOU CAN PICK OUT THE MORELS ONLY OR USE A COMBO BUT ITS A GREAT DEAL. THEY ARE ALSO CARYING SAFRON THREADS AS WELL AT A DECENT PRICE, HOPE THIS HELPS THE POCKET BOOK.

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Made this recipe twice and it was oh-so-good on both times! The second time I substituted with baby portobello and left out the morels and saffron. In place of the 'mushroom-broth', I just added water. Used Pinot Grigio for wine. Still as tasty! Left my electric cook top on medium and it took me 30-35 minutes to use up the chicken broth & reach a cooked through, creamy consistency.