Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

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I watched the eposide and immediately went into the kitchen to make it for dinner. I din't have all the ingredients but I made do!!! I just used Italian seasoning instead of sage leaves, and regular portabella mushrooms! It was delicious. Can't wait to make it again!

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One of my family favorites. I use twice as much wine. So many complements off this dish. Way to go Rachael!!!!

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My husband doesn't really like pasta, but he loved this. I made it using Barilla Plus spaghetti - multigrain & it was outstanding. If you haven't tried Barilla Plus, do it. No one in my family notices when I serve it in place of regular pasta. I've not used arugula before, but I used organic baby argula & mixed lemon juice & olive oil together with salt & pepper & dressed it. It was great & so unusual looking on top of the pasta! Watch out for the filberts. Be sure to toast them thoroughly before you try to peel them & allow about 15 minutes for the peeling. That part is hard work. Maybe I'll substitute some already peeled nut next time!

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This is a great side dish! I couldn't find dried mushrooms so I substituted fresh ones but besides that I followed the recipe exactly. I'll definitely make this again.

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I made this meal for my parents and husband... and they loved it! The arugula and hazelnuts really add depth to this meal. When buying the prosciutto, I suggest going with the less expensive domestic version since it is being baked. Also, when purchasing the chicken for the chicken tenders saltimbocca, you may want to ask your butcher for chicken tenderloins. Before making this recipe, I did not realize that the chicken "tender" was an actual cut of the chicken breast (just like beef or pork tenderloin, and did not just refer to the size of the chicken pieces. I made the risotto with the broken spaghetti, but as others have noted, it is very messy! Use a BIG pan or orzo pasta instead. I think the wine added great flavor, so use it if you can! To save time, try to purchase unshelled hazelnuts.

This meal is delicious and looks great on the plate.... thanks Rachael!

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I made this pretty much to the recipe, but increased the quantities for a multi-use meal. This was an outstanding leftover dish: spread out in a casserole dish and sprinkled shaved reggiano on top. Used the Convection Oven on a low temp to reheat, then baked at 350 for about 7 minutes to melt the cheese and make a light crust on top. Served alongside a baby spinach salad (kids' choice and steamed broccoli, it was very healthy and satisfying. (The chicken tenders with the original dish were a hit as well.

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I just made this for my parents and it was delicious! I used orzo instead, and didn't have any white wine so i just added a half cup extra stock.

Add some fresh thyme at the end and it's perfect!

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This was just an okay recipe to me. It was pretty time-consuming and I expected a more awesome flavor. I was glad that I didnt spend a lot of money on the ingredients since I had everything but the mushrooms. I didnt make the salad or add the hazelnuts. It was good to have something different but I may never make this again.

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Thank you for such a wonderful treat! The risotto and chicken tenders were to die for! My husband and I were sad to be full, and have dinner end. We did, however, have enough left over for lunch the next day! A complete winner-dinner!!! Cooking is my hobby so we have had some really great things, but we just can't stop talking about it!! Thanks again, Rachel!

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Made this the other day and it turned out really well, and leftovers were great for lunch the next day. I used toasted walnuts though cuz I coulnd't find hazelnuts.