Garlic Mushroom Risotto

Really nice and simple recipe! I used Grana Padano instead of Romano cheese. Turned out delicious!

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Have made this recipe several times now and it is WONDERFUL! Used only about a 1/2 pound of mushrooms and 1/2 of an onion and that was plenty for the amount of rice used! This is super easy and tastes delicious!

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WONDERFUL! This was my third time making risotto. It's my new favorite staple. This recipe was excellent. Easy and delicious. I have tried someone else's recipe where they cooked the mushrooms in with the risotto, but I think cooking them and setting them aside helps them keep their own flavor so that you can taste them on their own.

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This was really easy and delicious - my favorite kind of dish! I doubled the cheese and used mostly parmesan, and a little bit of mozzarella. Next time I will definitely double this recipe because I think it would be great reheated. Didn't have any leftovers this time!!

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Brilliant and so easy. I also used some leek (included when cooking the mushroom) and replaced romano with parmesan (already in fridge). Delicious and my 19 year old had seconds and took leftovers to university two days later. Like the idea of adding rosemary too.

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Great recipe. I used half the mushrooms (which was more than enough) and added the garlic later (oops! note to self: read carefully), used about 1/4 cup parmesan cheese instead of romano, and skipped the parsley, and it was still GREAT. Thanks!

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Wonderful! Creamy, full of flavor and filling. I didn't have any parsley but I threw in some fresh rosemary. So good. Even my 10 month old son gobbled it up. You have a winner here. Will make again and again. Thanks so much.

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Delicious!. Made it excactly as directed....yummy.It's a keeper. very good with chicken pomodoro

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I've never made risotto before and wanted to use up some fresh mushrooms. This was PERFECT! Followed recipe exactly except substituted for romano cheese and fresh parsley. DH LOVED it and was very impressed. I wondered how long it would take him to come home from work with fresh mushrooms so I'd make it again! (about 1 week). :-) Thank you! This is a wonderful recipe.

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I've tried to make risotto a few times and always failed. This recipe was easy to follow and came out perfectly. I used parmesan cheese. I soaked about a half cup of dried porcini mushrooms in boiling water for a few minutes, then added to fresh sauteed mushrooms. I saved the mushroom liquid and added to the hot broth along with about 1/2 tsp white truffle oil. I'm not sure how much hot stock I ended up using. I just kept adding and stirring and tasting until it was almost cooked through. Thanks so much for sharing a great recipe.

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I LOVE garlic and I LOVE mushrooms. This is the perfect recipe for me. I was amazed at how flavorful this easy to make dish was! Unfortunately, I didn't have the cheese to add in at the last but honestly didn't think it detracted from the dish. I'll have to make again with cheese just to see. Thanks so much for sharing!!

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Enjoyed this very much. Added more garlic as we love it but otherwise didn't change a thing. Chef Ramsey would approve this!

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Made this tonight with grilled shrimp and grilled artichokes. We enjoyed it a lot. I LOVE mushrooms and I used baby bella's...but I felt there were too many even for my tastes. Next time I would just use 8 oz. Also...maybe I'm the only risotto rookie to try this recipe but the directions stated to add your first cup of broth and simmer the rice. Then add the additional broth and water...but it never stated to increase the heat. Without increasing the heat, my liquid would not absorb in this rice. I had to bump it up to a light boil and take the temp down from there as things thickened. Dinner was late due to this problem...but the flavor was great and it was nice and creamy. I didn't need to add any additional liquid than stated in the recipe and the risotto was perfectly cooked creamy. I loved the romano in it. Great one! Will make again.

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This is so delicious. My whole family devoured it ! I increased the the aborio rice to 2 cups and used 1 litre of chicken stock plus 1 cup of hot water.

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Awesome!! It was so creamy and rich! I made it just like it said to and it turned out great! Thanks!

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I have never made risotto before, but the beautiful picture drew me to this recipe. I read the reviews and added bacon, basil and used a combo of mozarella an romano cheese. This is a dish that I would be proud to serve to guests. I am glad I found this tasty recipe!

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Wonderful recipe! I used 3 different kinds of mushrooms - portobello, cremini and shallot. I also used less butter to make it a little less fattening and I used vegetable stock because my family and I are vegetarian and it still tasted great. I added some dried basil when sauteing the mushrooms and I found that it added a nice flavour. I needed to use a lot of extra hot water before the rice was fully cooked. I added parmesan cheese and found that the 1/3 cup was too much, so if you use Parmesan and you don't like your risotto too rich and cheesy add maybe 1/2 of that amount. This recipe makes around 3 servings. As Kaarin said, risotto is so adaptable and I think that adding some white wine to this recipe would be a good addition. Overall, great flavour - I will definitely make this again!

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Love love love it! As a (typical poor struggling) student, I love how easy and inexpensive it is to prepare this. I usually add pieces of brie cheese though in lieu of romano and basil instead of parsley It's just as tasty that way.

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Perfect risotto, very tasty and fairly easy to make. A personal favourite that I have made many times now (generally sticking to the recipe, unless missing ingredients). The 6 servings must be for entrée size, as a standalone main I find it makes enough for 3 (or 2 very hungry people). Outstanding recipe – thank you very much!

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