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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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Nando May 04, 2009

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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Eat! Eat! You're skin and bones! April 06, 2009

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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Bekah49036 March 19, 2009

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

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Jules #4 March 18, 2009

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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decarli1 October 25, 2008

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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Clean Plate Club August 28, 2008

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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Hunkle August 21, 2008

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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Sherri at the Beach July 13, 2008

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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RedVinoGirl June 21, 2008

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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PeggyG September 19, 2007
Garlic Mushroom Risotto