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Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on November 27, 2012

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    For my first attempt at risotto, this was YUMMO'S! However, I did add a clove of minced garlic once the onions had a nice start on the 2 minute saute.
    No sherry, so sub'ed w/ wine.
    Porcinis were not accessible in Canada's great northern wilderness, so had to use the standard white mushroom.
    And used chicken stock vs. mushroom stock.
    Will make this over and over again.

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  • on March 09, 2010

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    This was a wonderful and easy recipe for risotto. However, when I went to the grocery store for porcinis, they were rather on the expensive side. So, I bought a couple of packages of portabello mushrooms, chopped them up, and added them to the cooking liquid (broth. I let them cook in the broth on low to not only flavor the broth, but to cook the mushrooms as well. Drained the mushrooms and added them to the sauteed rice and then began the gradual process of adding the cooking liquid to the pan. It turned out beautifully and it was alot more economical!

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  • on May 04, 2008

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    If you cook risotto at too high a heat, the liquid doesn't have time to absorb and it actually takes LONGER to cook than if you have patience and let it simmer. Plus, the liquid will actually evaporate rather than soften the rice, so cooking it too quickly completely defeats the purpose--you're just ruining it. And you have to stir--a whole bunch--but if the heat is at the right temperature it can be left alone for a moment or two to work on other dishes. I use fresh mushrooms in this, and most of the time I use vegetable stock, but if you have nothing but chicken stock, it will do in a pinch.

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  • on June 19, 2007

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    This recipe is so easy and such a wonderfully complimentary side dish to so many meals. All my family looks forward to this one!

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  • on February 07, 2007

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    It is a lot of work for a rice dish. The flavors are wonderful, the wine carries the flavor throughout the dish, and the rice itself is nice and creamy. I overcooked it a little for my wife since she doesn't care for al dente'. It was still fantastic, better than just about any restaurant.

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  • on January 13, 2007

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    This was a great side dish to Rachel's Tuscan Chicken!! I couldn't find the dried porcinis so I sauteed down some fresh portabellos...very good!!

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  • on March 10, 2006

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    Incredible, rich results for my first rissoto and much easier than I anticipated. It took closer to 30 minutes, but I was able to get away with a few minutes between stirs without sacrificing quality. Added an extra touch of cream to finish it off with the cheese...outstanding!

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  • on January 10, 2006

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    This recipe was good. I used vegetable broth instead of mushroom, and I could not find the dried mushrooms she recommends so I used fresh and sauteed them down. This recipe took me closer to an hour to cook than 30 minutes!

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  • on March 07, 2005

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    taste was very good. Leftovers didn't keep the creaminess, but it was very tasty the first night. Simple to make.

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  • on February 19, 2005

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    The velvety, creamy texture of this risotto was a taste sensation! I do agree with other reviewers, though- this type of rice seems to require more than the stated 22 minutes to cook (I don't like al dente rice. I allowed my risotto to simmer for almost 45 minutes, keeping a close eye to add more stock when the rice soaked it up. If you're patient enough, this recipe will yield risotto that even mushroom haters can't resist.

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