Mushroom Risotto

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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!

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D-E-L-I-C-I-O-U-S!

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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.

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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!

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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.

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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.

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This recipe is wonderful! I made this yesterday. I purchased a dried wild mushroom mix from William Sonoma on sale after the holidays & 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 & 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!

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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!!

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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.

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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.