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This is a great recipe. I used regular mushrooms and boletus. Only had 1 small piece of garlic, wish I had more. The 2 of us managed to eat the whole thing. Yummy

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Margie #7 June 27, 2010

This was my first time making risotto and it couldn't have been easier or tastier. I served this with baked cod with tomato-olive tapénade and roasted asparagus. I made a few changes based on what I had - used about 6 oz baby bella mushrooms, only a tsp of parmesan, dried thyme, no butter or chives. I actually made the mushroom mixture last night and added it into the risotto just before the last addition of liquid. I'm at 4500ft and had to use extra liquid, maybe 4-4.5 cups. It took about 35 min (I expected longer). Thanks for posting this excellent recipe!

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Dimpi March 12, 2009

This was a wonderful addition to my dinner tonight. Next time I will mix in a bit of heavy whipping cream as suggested by another reviewer and cook a tad bit longer than suggested; using 4 cups of broth instead. I used Oyster mushrooms, very good.

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Cook4_6 September 17, 2008

I made this recipe. It was great, and pretty easy. I dont care for rice, so My cicilian friend said to use Orzo. I also added a little heavy whipping cream, and threw some shrimp in the last 7 mintues in cooking. it was great!!!!

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kmalecky October 28, 2007

I had this for dinner and it should be awarded 10 stars. It is the best and should be serve in a fine restaurant. Delish!!

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Chef Bazaz #343028 September 14, 2007

This is to the letter, perfect. I LOVE Risotto and LOVE mushrooms and this fit the bill 100%. Thank you for sharing a spectacular dish that got rave reviews for me! Yea! Lolly

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Lalaloob July 09, 2007
Best Wild Mushroom Risotto