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Mushroom Risotto Recipe

Mushroom Risotto

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

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  • on April 07, 2013

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    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!

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  • on February 04, 2013

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    Awesome!!! I left out the dried cremini mushrooms but it was not lacking anything. Wonderful flavor!!

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  • on January 03, 2013

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    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.

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  • on December 25, 2012

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    Very good. Onion was a bit strong - will dice finer and use less next time (I used a large onion.

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  • on December 10, 2012

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    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!

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  • on November 15, 2012

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    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.

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  • on October 13, 2012

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    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.

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  • on June 05, 2012

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    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.

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  • on April 09, 2012

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    Amazing risotto recipe! Thanks Tyler!

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  • on April 02, 2012

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    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.

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