16 Reviews

I used more mushrooms, to use up 2# I got at Costco, and more chicken stock. 28 oz store bought and some leftovers from Kittencal's Best Chicken Stock/Broth (Crock Pot Option), (about 5 cups stock) Not my first time making risotto so I made sure to heat extra broth, and glad I did. Drizzled with truffle oil. Thank you for posting PaulaG.

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Tarteausucre April 23, 2009

Thanks for a great recipe, fairly standard risotto- I make a version of this at least once a fortnight. I do use at least 1/2 cup dry white wine, and add a little lemon juice and a knob of butter just before serving to bring out the richness and add some zing.

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Chickee April 19, 2009

This was my first time making risotto and it was delicious! The instructions were wonderful! I cooked this with Classic Entrecote Bordelaise - Steak in Red Wine With Shallots and my husband said the meal was restaurant quality and I should make sure I write everything down exactly how I made it so I could repeat it. (huge compliment from him)! Saffron was $17 at my grocery store so I opted to omit that though I'm sure it's a wonderful addition! I added 1 tbsp of Herb Ox Chicken Bouillon to 3 cups of water for the chicken broth. We also didn't top with the parmesan cheese since we thought it tasted perfect already. Thank you for an absolutely delicious recipe!

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Emily Elizabeth June 05, 2008

This was my first time making risotto and this recipe was easy and delicious! I used a mix of mushrooms (oyster, shiitake, and baby bells) and no saffron, because I didn't have any. Would definitely make again! Made for ZWT4.

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Michelle Berteig June 03, 2008

This was my first time making Risotto. The only change that I made was to use vegetable broth instead of chicken broth, because I was serving it with seafood and didn't want the flavors to compete. This was absolutely wonderful. I've put off making risotto for years, because it looked so finicky. It was not hard at all, and the finished dish was well worth the effort. The directions were very clear, and it worked out perfectly.

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Katie Y March 16, 2015

I hate to be the lone dissenter, but I thought this was good, just not fantastic. I think all the prior 5-star reviews raised my expectations too high. I made this exactly as stated, and yet I found it not as bursting with mushroom flavor as I wanted and not as creamy. I think next time I will add more stock (or some wine). But, yes, I will be making this again. Made for ZWT4.

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JackieOhNo! June 30, 2008

Wonderful! I made this exactly as written, including the saffron, but I used extra virgin olive oil and a mixture of shiitakes and cremini mushrooms. I love risottos, even tho they require alot of babysitting, lol. Thanks Paula for an excellent risotto recipe that we will enjoy again. I made this with Chicken Breasts With Cheese and Prosciutto and Roasted Asparagus with Brown Butter and Pecorino and it's the best meal I've had during the tour to-date. Made for ZWT4.

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lazyme June 13, 2008

Yum! I used turkey stock and added in some green onions. My DH and I enjoyed it! Thank you Paula! Made for the Risotto challenge for ZWT4!

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Sharon123 June 07, 2008

Wow! This is so good. We all loved it. It did take me a bit longer than 30 minutes to get the rice soft but that is likely my stove top. I think we will be fighting over the leftovers tomorrow! This was made for ZWT4. Thanks for sharing your recipe.

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GaylaV June 01, 2008

After when all the liquid was absorbed, I tasted the rice and I felt that it needed more cooking and more liquid. So I added another cup of chicken stock. I used the saffron. It's delicious. Thanks Paula. Made for ZWT4

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Boomette June 01, 2008
Mushroom Risotto