Mushroom Risotto

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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!

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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.

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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.

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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.

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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.

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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.

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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!!

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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.

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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.

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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 & 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!