Mushroom Risotto

Yield:
4 to 6 servings
Ingredients
Directions

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.


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4.8 98
<span>This was my first attempt at risotto and I am so pleased with the results!  I love mushroom and truffle flavors and this dish was so umami!</span><div><br /></div><div>(I used Urbani brand truffle oil, which claims to be made with real truffles and tasted great.  I learned that most "truffle oil" doesn't derive its flavor from real truffles, but instead, chemical compounds.  I once jumped at the chance to buy "truffle oil" from Trader Joe's but soon learned that truth.  It tasted just like real truffles initially, but the oil ultimately lost its flavor after a few months.  We'll see if Urbani's oil holds up.)<br /><div><br /></div><div>I used exactly 4 cups of stock and found that they (plus the juices of the mushroom mixture when I stirred it in towards the end) were sufficient to achieve the overall creamy texture of the dish and "al dente" bite to the rice.</div><div><br /></div><div>I tripled the garlic (I generally add a small handful to my dishes), added more portobello and crimini mushrooms to make up for the porcinis that I didn't have and added arugula towards the end, which was a delicious, peppery addition.</div></div><div><br /></div><div>Thank you for this wonderful recipe!</div> item not reviewed by moderator and published
Great recipe. If anything its a textbook way to make risotto even if you change the mushroom/thyme aspect. Make sure you taste it once you've added your 3rd cup of broth to determine the doneness of the rice.<br /> item not reviewed by moderator and published
The basic recipe is very good. The problem is, as others have noted, it calls for waaaaay too much chicken broth. If you, " Add the remaining broth" you'll end out with mush. At 5 cups you need to start watching carefully. Its a fine line between perfect risotto and a disaster. You can always add a bit more broth at the end but you can't remove it once its absorbed. item not reviewed by moderator and published
This risotto was so good. I will definitely make it again. item not reviewed by moderator and published
Wonderful recipe, not difficult to make at all and the flavour is amazing. The time taken to add the cups of broth separately really adds to the whole result. Its a must try! (PS This was my first EVER attempt at risotto and my word its worth it) item not reviewed by moderator and published
Family favorite risotto recipe item not reviewed by moderator and published
I would give it 50 stars if I could. I made it with Giada's lamb chop recipe....OH MY GOD! It was worth every bite and calorie. I had my boyfriends parents to impress. And impressed they were ;) item not reviewed by moderator and published
This was quite a lot of work. I am pregnant and can't stand for long periods...but this was worth it. I didn't have 8 cups of stock so I used the 6 cups I did have. It turned out amazing and we couldn't tell the difference from a restaurant risotto. item not reviewed by moderator and published
Mushroom Soup Recipes item not reviewed by moderator and published
I used this recipe to make risotto for the first time, and it came out really delicious! I did some tiny changes. I used white mushrooms and portobello mushrooms because that was all I had and used truffle salt instead of truffle oil. I also used 4 garlic cloves instead of 2 because I love garlic flavor and used 2t dried thyme to substitute for fresh. I added the truffle salt while cooking the mushrooms, as it said in the recipe, but couldn't really taste it in the dish. I added more truffle salt on my plate, and it tasted much better. If you use truffle salt, you should add it at the end when you are done cooking. Great dish! I'm excited to make it again! item not reviewed by moderator and published
I saw 8 cups chkn broth as a typo. Used 4 cups and it was GREAT! My first time EVER making risotto...mmmmmmmmmmmmmm item not reviewed by moderator and published
this was a hit with dinner guests and husband (as well as me.. i omitted the truffle oil, only because i didn't want that flavor to conflict with my main dish this is a keeper item not reviewed by moderator and published
I wish I could give this 6 stars. It is absolutely delicious. This is the first risotto recipe I ever made and have now made it quite a few times. I omit the truffle oil and the dry porcini mushrooms, and it is still great. Since I make it as a side dish, I only make half the recipe, and it is still plenty for four people. My only advice is to make sure you have at least 30 minutes, because that is how long it's going to take you stir in the broth. item not reviewed by moderator and published
This was my first attempt making risotto from scratch. It wasn't as long or labor-intensive as I thought home-made risotto would be. I cut the recipe in half and it was perfect for two, with some leftovers for the next day. I only had fresh portabella mushrooms on hand, so I only used those - no dry mushrooms (which saved some time. I also didn't have truffle oil. I used chicken stock instead of broth, which worked fine, and I added a little leftover pork fat to add some flavor and saltiness. I also added some leftover wild mushroom brie I had sitting in the fridge and it added a wonderful creaminess and extra mushroom flavor. I definitely recommend this recipe and am excited to use the base of this one and make all sorts of other flavor combinations! item not reviewed by moderator and published
It was very easy to follow and turned out great considered it was my first time cooking risotto. The aroma from truffle oil was very appetizing, used 2011 riesling gewurtztraminer white wine in my recipe. Definitely would cook using this recipe again! item not reviewed by moderator and published
Awesome!!! I left out the dried cremini mushrooms but it was not lacking anything. Wonderful flavor!! item not reviewed by moderator and published
I found this to be very elegant and delicious. I always hear how difficult risotto is to make, but I did not find this very difficult even though it was my first try. Just follow the instructions. Stir constantly and add the liquid a bit at a time like it says, allowing the liquid to be fully absorbed. item not reviewed by moderator and published
Very good. Onion was a bit strong - will dice finer and use less next time (I used a large onion. item not reviewed by moderator and published
Great recipe... restaurant quality! The only thing I did different was use Pecorino Romano instead of Parm...would do it again! It turned out great! item not reviewed by moderator and published
This risotto was delicious. As good as I've ordered in any restaurant. In fact, I brought a portion to work the next day to have for lunch, and everyone asked what restaurant was it from? They were impressed that I made it. I think that the truffle oil was key to this recipe. item not reviewed by moderator and published
Wow! This was my first time cooking risotto. My husband loathes rice. He was present for the preparation and as I prepared each segment he was enjoying the aroma of the mushrooms. He had more than one helping and praised the rice dish. I think I have him over the hump! Thanks Tyler! I love rice dishes and if I can get my husband over to the "bright" side, that is a great thing. His aversion to rice dishes stems from his childhood and "rice pudding". This is NOT rice pudding! This recipe is labor intensive, but worth every minute and every effort. This is a keeper for me. FYI: I didn't have crimini mushrooms, so I substituted and I didn't have white wine and used some of the broth instead. My point is everything was still enjoyable and perfect. item not reviewed by moderator and published
I made this tonight and followed the recipe to the "T". It was a bit time consuming and rate it as just ok. something hit a high note in it and i think it was the wine for me although evaporated i tasted it.Im sure that i probably used the wrong wine as i only had pinot grigio left in my fridge from a couple days before,,,anyway the family liked it very much as i have never cooked risotto..perhaps ill try again. item not reviewed by moderator and published
Amazing risotto recipe! Thanks Tyler! item not reviewed by moderator and published
Rich and delicious! I went a little easy on the truffle oil since it gives a super rich flavor. This is a great recipe and easy to make. item not reviewed by moderator and published
So so good, did not have trufe oil and cold not find crimini so i use regullar mushrooms. I will do this again . Thanks taylor! item not reviewed by moderator and published
I followed the recipe exactly. The risotto was beautiful and creamy, with just the right texture - unfortunately, it was my first interaction with truffle oil. My husband and I both disliked the flavor of the oil - and thought it overpowered the dish. I would make this again - without the truffle oil. item not reviewed by moderator and published
Used veggie stock and nixed the dried mushrooms (but threw in some chantrelles. Very good! item not reviewed by moderator and published
Yum! This wasnt super quick but wasn't too labor intense either. And the product was well worth it...delicious and I will definitely make this again in the future. item not reviewed by moderator and published
This was my first attempt to risotto. Thanks for the recipe because it was amazing! I did not have the truffle oil, but it still fabulous! item not reviewed by moderator and published
I made this for New Year's Eve along with veal chops. Absolutely Delicious. I left out the dried porcini and it still tasted divine. item not reviewed by moderator and published
Very good. Used just dried porcini instead of a combination of crimini and porcini. item not reviewed by moderator and published
OMG it does not get any better. Take the time, it's well worth it, all good things happen w/ time. Incredible flavor. item not reviewed by moderator and published
this was a little time consuming but otherwise easy. i think the stove was not on high enough. i didn't have all of the herbs so i didn't use any of them. nor did i have wine or truffle oil. but this still came out delicious. item not reviewed by moderator and published
Delicious as a vegetarian dish! Just sub the Chicken Broth for Veggie Broth. YUM! item not reviewed by moderator and published
Loved it. Made for a dinner party and everyone loved it. item not reviewed by moderator and published
Yum!! Easy to fix, impossible to ruin. Didn't want to open a full bottle of wine so I skipped- was still delish. Use really fresh ingredients though item not reviewed by moderator and published
As usual, I didn't follow the recipe. Partly because I've made risotto a thousand times and I never use a recipe, partly because I was making it on the fly and didn't have all the ingredients on hand at the time, and partly because I use recipes as a guideline rather than gospel. Aaaaanyway, I left out a bunch of stuff (garlic, thyme, parsley and truffle oil and substituted red wine for white. My husband said it was the best risotto I've ever made, so THANK YOU Tyler for the idea and the guidelines! :o item not reviewed by moderator and published
This was a very flavorful risotto recipe. I had dried oyster mushrooms so used them to rehydrate in chicken stock. It deepened the color of the broth and added good flavor. Tyler's recipe is easy to follow an it was a hit with the roasted chicken I made. item not reviewed by moderator and published
I added asparagus with the mushrooms and it added a great bit of crunch. Had no truffle oil either. The Mushroom/ Asparagus risotto receipes all looked to complicated and too fu fu. I had to vegitarians over for diner and was at a loss what to make . This is easy to follow and so very tasty. I cooked it and let it sit in a big skillett with a lid on it whilst we had our starters and it did didn't go mushy and used veg broth instead of chicken broth. item not reviewed by moderator and published
Just made Tyler's mushroom risotto. Followed the recipe very closely -- with one minor change. I reconstituted the dried mushrooms with water and then added that liquid to my chicken broth that was cooked into the rice. Turned out fabulously -- just like the porcini mushroom risotto from my favorite Italian restaurant in Bala Cynwyd, PA. item not reviewed by moderator and published
Who knew gourmet could be so easy and delicious. item not reviewed by moderator and published
This was amazing!!! Followed the recipe to the "T", and it was REALLY good. I also used my truffle oil that I bought in Tuscany.......one of the best dishes I have ever made!! A lot of prep and it does take a bit of time, but so worth it!!!! item not reviewed by moderator and published
Perfect! Better than most restaurants. Will make this again! item not reviewed by moderator and published
I only had Portobello mushrooms on hand and I made this dish with Garlic,Herb and Wine chicken..It was outstanding and the leftovers were even better!!!! Id suggest making a day in advance and letting it sit over night, the flavor is incredible!! item not reviewed by moderator and published
Very rich in mushroom flavor. If I were to make it again I would add more seasonings. And make half a recipe, there are only 2 of us. item not reviewed by moderator and published
Delicious! I didn't have the mushrooms listed and used a generic white, and I also used dried herbs and added chicken to make it a meal. I used homemade chicken broth and it turned out fantastic. item not reviewed by moderator and published
Outstanding! This was also my first attempt at risotto, which I made for Christmas dinner to accompany a beef tenderloin and dill carrots. I was also feeding vegetarians, so I used vegetable stock. I couldn't find the dried porchinis, so I used more fresh mushrooms. I also did not splurge for truffle oil, and I used shallots rather than onion. Lots of compliments on this one. Thanks Tyler! item not reviewed by moderator and published
Outstanding..Incredible..I impressed myself when I made this. It's that good. I ended up using portabellas and shitake's, fresh..still delicious item not reviewed by moderator and published
Super easy. Super tasty. The risotto came out super creamy (but I think this is more a function of ME not overcooking it!). Perfect mild yet great flavor. item not reviewed by moderator and published
THis is one of my favorites! Didn't use the dried mushroom, and just added more of the other mushrooms. item not reviewed by moderator and published
I just made this for dinner for my husband and I. Believe it or not, I substituted barely for the risotto - I heard on another chefs show that they can be interchanged, and it was great. We couldn't tell the difference and I'm pretty sure that barely has more nutritional value than risotto. One mistake I made was I used chicken boullion instead of stock and it was a little too salty. I didn't use the truffle oil, and it still turned out superb! A must!! item not reviewed by moderator and published
This was my first risotto, and although it was more work than i anticipated it was going to be it was SO worth it. my fiance and i had big helpings last night alongside scallops and sauteed spinach, and again tonight with salmon and baked zucchini. i also brought some to my mom and we stilll have enough to have it as a side at least 2 more nights! i followed the recipe exact, except that my local grocery store did not have the crimini mushrooms so i just double the amount of portobellos...definitely will be making this again! item not reviewed by moderator and published
Went to the Farmers Market today and got some wonderful mushrooms that looked like a small bunch of flowers and needed a recipe that would do them justice. Well this did the trick! This was easy, flavorful, and enjoyed by the whole family! Thank you Tyler! item not reviewed by moderator and published
We first made this recipe several months ago and it was the first risotto I ever made. Instead of porcini mushrooms, I use whatever exotic mushrooms are marked down at my local grocer for being too old ? stuff like a package of oyster mushrooms or enoki mushrooms that are marked from $6 down to $1. (You have to get them as soon as the produce guy marks them down.) Also, instead of the thyme and parsley, I (almost always) use fresh spinach, stems removed, rough torn and in much greater quantity than called for by the recipe. YUM! item not reviewed by moderator and published
I didn't have truffle oil, and I used green onions instead of a regular onion, but I followed the steps, adjusting as needed (because green onions cook faster than a regular chopped onion, so I added them with the mushrooms instead of before the mushrooms), and it turned out great! I keep seeing cooking shows talking about how "tricky" risotto is to get "exactly right," and I made this recipe while talking on the phone with my sister! Yes, I had to keep stirring and adding liquid gradually, but, you know what? It wasn't that hard! And since it was FULL of mushrooms (I used chopped baby portabellos and ordinary button mushrooms because that's what was available to me), it could easily be served up as an entree with a leafy green salad and called a Full Meal! It is definitely not a dish you should make as a side to an entree that requires a lot of attention, but if you are serving it up alongside a tossed salad or have a spouse/partner grilling the steak, so you aren't distracted? Well, then, this is AWESOME! item not reviewed by moderator and published
D-E-L-I-C-I-O-U-S! item not reviewed by moderator and published
This is the first time that I've ever posted a review for a recipe and I've tried a lot of recipes from this site. I made this dish last night for a special dinner for my sweetie and let me tell you, it made me want to slap my mama it was so good. I couldn't believe I made a dish that was so delicious. For a second there, I thought I was the Food Network Star....LOL. I accidently omitted the white wine; however, I used a broth that had white wine in it so that was my saving grace. As one reader said, do not skip adding the Truffle oil. It was hard to find but it was so worth it in the end. item not reviewed by moderator and published
This is the first time I've ever left a comment on a recipe, but this was so good I had to. I followed the recipe to a tee and everyone's loved it! Don't skip the truffle oil if you can help it...it really adds a wonderful richness. This is definitely a new favorite! item not reviewed by moderator and published
Everyone loved the flavor of this dish. I am adding this one to my list of favorite risottos! I didn't have the truffle oil and I had to cut corners so I used the dried porcini and crimini but used white mushrooms instead of portabello. Still had a great flavor but for a special occasion I will splurge. I also used extra parmegiano reggiano and white wine. This is a easy recipe for guests. item not reviewed by moderator and published
And again, WOW. Both my husband and I were amazed. Incredibly flavorful and rich. I used brown arborio rice, a little stream of non-fat evaporated milk and some fresh asparagus I had in my ridge and needed to use up. It is definitely one of my top three favorite recipes...and I am not even a big risotto fan. item not reviewed by moderator and published
This recipe is wonderful! I made this yesterday. I purchased a dried wild mushroom mix from William Sonoma on sale after the holidays &amp; have been waiting for the right recipe to use them with. This was perfect. I also love that the recipe calls for a mix of fresh and dried mushrooms. Though I love using fresh herbs - dried thyme leaves &amp; parsley worked fine in this recipe. I also added about a 1/2 cup more freshly grated parmigiano reggiano than called for. I used parmigiano reggiano (it has a little extra kick to it). You rock Tyler! item not reviewed by moderator and published
For the past few years, we have made this risotto on Valentine's Day...it's become a tradition in our home. Thanks for the delicious recipe Tyler!! item not reviewed by moderator and published
This was delicious. I didn't have truffle oil or the dried mushrooms, but it still had amazing flavor. Use a blend of fresh mushrooms for best results. Season at the end with salt and pepper to taste. item not reviewed by moderator and published
I made this risotto for dinner so that I could make it into risotto balls the next day, and I was underwhelmed by the flavors. Maybe I needed a stronger wine - - - it just lacked flavor. I guess I'd add some spiced chorizo or something to kick it up next time, as I thought it could use either heat or acid, or both - it was a one dimensional recipe, despite the fact that I love truffle oil. item not reviewed by moderator and published
This was my first attempt at risotto. The recipe was easy and straightforward for me, and I ended up substituting all over the place (and even omitted the wine) but it turned out wonderfully. I thinking I'll knock the broth down slightly to maybe 6 cups, as mine was maybe a bit too mushy and rich, but I was absolutely impressed with this one. Will be going into regular rotation in my kitchen, even if I do have to stir for 45 minutes (in my case). item not reviewed by moderator and published
A lot of stirring but well worth it. I used red wine instead of white becuause i didnt have white on hand and it still came out great! I also added in way more fresh graded parmasean cheese than the recipe called and it was sooooo yummmy. give it a try item not reviewed by moderator and published
This recipe was my first try at making risotto and it was great. I did modify the recipe to fit my budget. I substituted olive oil for the truffle oil. I only used one type of mushroom - baby bella - and it was still delicious. The recipe is easy to follow and I would highly recommend it. item not reviewed by moderator and published
I have never made any kind of risotto before, and I was a little nervous as to how it would turn out, but this recipe was absolutely superb. I wanted to make this for a vegetarian christmas potluck dinner, but first I wanted to see if it would be worth it. I found a local restaurant which had a wild mushroom risotto on its menu, and I tried it out so that I had an idea of what it was supposed to be like. It was pretty good, so I forged ahead and made this recipe myself. This recipe was so much more delicious that the restaurant's dish, I couldn't believe it! It was a hit at the potluck party. Everyone went back for seconds. I served it with a dollop of whipped goat cheese just to add a little variation. Also, to make it vegetarian, I used vegetable broth instead of chicken, and it was still delectable. But the next time I make this, and I will make this again, I'll use chicken broth. item not reviewed by moderator and published
I haven't tried this recipe yet but I say skip the truffle oil. Truffle oil is just olive oil with chemicals added to it to mimic truffle flavors. Truffles are too expensive and their flavors are too perishable to distill into oil. item not reviewed by moderator and published
I tried this because we bought truffle oil for x-mas this year. It tasted divine. IIt is time consuming but easy to make and well worth the wait. I highly recommend this recipe! item not reviewed by moderator and published
Made this dish as a main side for my XMAS filet mignon dinner. Loved by all. Relatively easy to make, didn't require as much attention as one would expect from risotto. Prepared it before putting steaks on grill, and was still perfectly rich and creamy 30 minutes later! Left out the truffle oil and white wine, doubled up the cheese and used good old white mushrooms instead of the fancy ones. Eyed the fresh herbs instead of measuring and found it to be a perfect compliment to the dish. Tasted excellent this afternoon (day after) heated in the microwave for 2:30 at 80%. GREAT DISH!!! item not reviewed by moderator and published
This recipe is to die for, I had 2 servings along with some of the dry wine! It is awesome, can't wait to make it for friends. Jerry Rhode Island item not reviewed by moderator and published
Great recipe. Time consuming but worth it. I only had some dried wild mushrooms and regular button mushrooms but it was still delicious. I did use more parmesian cheese(full cup) than in called for and a little more white wine (3/4 cup). item not reviewed by moderator and published
The only thing I would add to this recipe is when you start the prep: open the wine, and pour yourself a glass. It makes the stirring way more fun! Tyler this was my first try at risotto and it tasted like I'd been making it forever. I prepped everything before my girlfriend came over and then we split the mushroom saute and the rice tasks on two different burners at the same time. We just had a blast. We could not believe how great it turned out... and now... we improvise! Thanks! item not reviewed by moderator and published
Great dish. A little time consuming but otherwise easy! I used the exotic blend of mushrooms in the produce section of the grocery along with the dried porcini and it turned out great! Thanks Tyler! item not reviewed by moderator and published
I make this risotto regularly. I've tried several different recipes, but this is the easiest to follow and easily the most delicious! I've done it both with and without the truffle oil and it does taste slightly different with the truffle oil- but just as good! I've also substituted medium grain rice for the aborio and it's excellent, too. I've also varied the kinds of mushrooms- always with pleasing results. The leftovers are just as good, too! I tend to add a little more garlic and parm, and little less mushrooms- but it's always ALWAYS excellent and a crowd-pleaser. item not reviewed by moderator and published
I followed the recipe exactly as Tyler Florence developed it, and it was absolutely primo!!! The white wine and the truffle oil are most important to the balance of flavors in this divine risotto. Yum, it is in my favorites section of the recipe file, and destined to be a long time go to recipe for me and my family. item not reviewed by moderator and published
You have to make this recipe. I made this the first time I ever made risotto, and when I was finished I could not believe that I made the dish because it was SO delicious. I impressed myself and I impressed my husband, who fought with me for the leftovers. I cut the recipe in half and used only what I had on hand - regular mushrooms instead of the crimini, porcini and portobello, dried herbs instead of fresh, and I didn't have truffle oil - and it STILL came out amazing!! I can only imagine how wonderful this recipe tastes as written. I used a bit more mushrooms, onions, and garlic than called for - and of course more parm, because who doesn't love extra cheese? Fabulous. Also, if you want to save time, start the rice first. Then while it's cooking, cut up the vegetables and make the mushrooms. It's a bit tricky, though, because you have to constantly stir the risotto, so it becomes a balancing act alternating chopping and stirring and chopping and stirring (and adding broth one cup at a time) and then sauteing and stirring, but if you're in a rush - or really hungry - it makes the cooking time shorter. Plus, by the time the mushrooms are done, the risotto is close to being done too so you can just add them right in. item not reviewed by moderator and published
this is so good. and it makes A LOT! leftovers rock! i halved the mushrooms and added some additional cheese (fontina or other) and left out the truffle oil. my three kids and i ate it for days. item not reviewed by moderator and published
It's a good risotto recipe except for the truffle oil. Since cooking truffle oil alters the flavor profile I found it to be wasted in this dish. The second time I added it at the end which yielded a much better result, but I still feel it wasn't needed and was a wasted luxury. item not reviewed by moderator and published
Fabulous recipe!!! I cut the recipe in half, used regular mushrooms (chopped), used a bit more onion and a bit more of the fresh herbs from my garden, although I still used 1/2 cup of the wine and did not have the truffle oil. It was amazing anyway!! I made it for myself and wished someone was here to eat it with me b/c it was so fantastic!! A bit time consuming that worth it! Gotta try this recipe guys!! item not reviewed by moderator and published
I made this for dinner last night and my guests raved about it. I served it with a grill boneless leg of lamb and it went together just perfectly. I would make this again. item not reviewed by moderator and published
For the mushrooms, I only used fresh portobello. And instead of fresh Parmesan, I used the Kraft variety. It still turned out great!! The white wine and the truffle oil are a must. They really give this risotto great flavour. item not reviewed by moderator and published
Just as good as any risotto I've had in a restaurant. I reduced the quantity a bit (5 cups broth, 1.5 cups rice, 10 ounces of crimini mushrooms &amp; 0.5 ounces of dried porcinis) and it was still enough to feed me and my boyfriend for two dinners. I also omitted the truffle oil (too expensive). I can't wait for leftovers tonight! item not reviewed by moderator and published
We are mushroom lovers, and this made a fabulous side for our Valentine's day filet mignon feast. Would have been a great main dish, too. This dish definitely had more mushrooms than risotto, so if you aren't a crazy mushroom lover you could easily cut the number in half. I also didn't think the truffle oil added all that much, so if you can't find it or don't want to spend the $ you could skip it and probably not notice. Also I thought the cheese was a little skimpy, you could probably double it if you're a cheese lover. item not reviewed by moderator and published
This is by far one of the best dishes I have ever made. I substituted shallots for the regular onion. Turned out great! You definitely need to have patience with making it, since you have to spoon in the chicken broth one cup at a time. Truffle oil a must! Will most definitely make again! item not reviewed by moderator and published
Great recipe. This is a fantastic risotto. item not reviewed by moderator and published
No need to run to the store for ingredients for this awesome and very tasty recipe! You can keep all ingredients on hand and whip it up for family or friends... and makes it look like you spent hours. I used dried thyme and parsley b/c that is what I had on hand. item not reviewed by moderator and published
This was sooo delicious! I couldn't get enough... item not reviewed by moderator and published
So easy to make. I halved the recipe and it still came out delicious. item not reviewed by moderator and published
A wonderful plump risotto for the mushroom lover! item not reviewed by moderator and published
This was the first time I made risotto, and it turned out great! I pulled some out just prior to adding the mushroom mix so that my little one would eat it...and he loved it too! Big hit! I will make it again. item not reviewed by moderator and published
This risotto has been a big hit each time I made it. item not reviewed by moderator and published
I made this for my husband who loves mushrooms. He loved it! I have never made risotto before. It was really easy to follow and very tasty. item not reviewed by moderator and published
Wonderful risotto recipe. I use it as a side/starch with a pan sear beef tenderloin top with fontina cheese and a simple demi-red wine reduction. I encorporate blanch peas to the risotto. Add beer batter fried onions or fried spinach for texture and flavor. I also saute' the mushrooms first to really carmelize the shrooms first and i set them aside. then proceed with the recipe. Awsome dish and always a hit, go Tye. item not reviewed by moderator and published
I loved this recipe! Even without the truffle oil, it was rich and flavorful. item not reviewed by moderator and published
Good rissoto if you love mushrooms...very earthy! item not reviewed by moderator and published
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Not what you're looking for? Try:

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis