Nutty Mushroom Risotto

This was amazing! I had never made risotto before but I'm glad I picked this as my first recipe. It was so easy, and turned out amazingly creamy even without the added cream. I loved the crunch and the hint of nuttiness the cashews provided, and next time I think I'll toast them to get an even stronger flavor. Thanks for sharing!

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The first stove-top risotto that has ever worked for me (I also highly recommend the delicious and dead-easy oven-baked Spinach Asparagus Risotto you'll find on 'Zaar). This one is equally fantatistic - a unique combination of flavours with the lemony tang lifting it into the sublime.

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Very nice. Made without cream. Matt used un-salted cashews & we enjoyed their slight crunch in the meal.

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This was great! I love mushroom risotto and this was a very interesting take on it. I especially liked the cashews. It turned out creamy and flavorful even without cream or parmesan. I did use tarragon instead of basil, because I didn't have any, but it tasted great. Thanks!

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Loved this. I added a package of dried lobster mushrooms and morrels and the color and texture (respectively) add a lot, as well as flavor. I also used the water I soaked the mushrooms in to reconstitute them as part of the broth. Super mushroomy. Served with rotisserie chicken and sauteed spinach for a nice fall dinner with friends.

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wow if I could have given more stars, I would have. This was the rist time I made risotto, and it was perfect- I made a few minor changes- substituted regular onions for shallots, and used I cant believe its not butter for the butter, no cream, and left off the cashews, and it was amazing. I hightly recommend this dish to anyone- we will definitely make it again very soon! Thanks!

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well, this was perfect. I had great fun making it, it did not take too long time and it was absolutly delicious! Like getting it served in a decent italian restaurant...it felt sooo good! Especially with automn rain and storm. Perfect! The only thing i want to ask is about the servings. Either you americans have drasticly minimized your serving sizes or my cups are some smaller then yours. I pretty much fallowed the recipy as such and my boyfriend and me were very done but still not stuffed. I am slim and he is on WW...oh-oh

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Nov 8 2006 I made this when we had missionaries over for dinner so I didn't use wine, but otherwise followed the recipe to a T. It was a hit! The textures are awesome! The rice was firm, the nuts crunchy, the mushrooms soft. I love the flavor laying that also went into it. The mushrooms and nuts compliments eachother very well. This is be repeated and has a place in my permanent cookbook. 9-16-07 I tried this with the wine since the above and it makes a WORLD of difference. And please use fresh parmesan cheese. I served this with focaccia, steamed veggies, and it was a huge hit.

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Excellent! What a great mushroom recipe! I used vegetable broth, increased the amount of mushrooms, and omitted the cream because it was rich enough without it. I did not like the way the cashews went with the recipe so next time I will omit them too.

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Before I started this recipe, I read it over very carefully to determine the sodium content; it impressed me as having an excessive amount from four sources in the recipe. salt; canned chicken broth; grated cheese; salted cashews. I have home- made chicken broth in my freezer with much less salt than commercial brands. That solved one problem. Then I eliminated the 1/4 tsp addion, because there is sufficient salt in the cheese, and salted cashews... The addition of lemon zest, and dry white wine more than made up for the elimination of salt. Chef, you gave us a choice of whether or not to use cream.. I prefer the risotto without the addition of cream. I must say the combination of flavours from the dry and wet ingredients in this Nutty Mushroom Risotto made everyone hold up their plates for MORE. It seems the elimination of salt did not compromise chef's intent. I love nuts of any description; next time I make this dish, perhaps I will consider pine nuts, or perhaps almonds. In summary, chef, and in my opinion, your Nutty Mushroom Risotto is a winner, and I plan to serve it on Sunday...

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This was a very nice risotto. The mushrooms gave it a nice flavour as did the lemon zest and wine. I loved the richness the cream added.

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I made as called for. I would have added the basil at the same time as the both at step #7. I found it to turn black.Not eye appealing. I would also lower the heat to medium when you start to add the broth. Keeping it to just a low boil.The flavor of the lemon and cheese kept knocking each other out. But beside that I found this to be nice and creamy, rich, and crunchy. If I was to make again I wouldn`t add the lemon zest. This has lots of flavor going on your taste buds will be alive!

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Wow... did this disappear quickly... Everyone loved the combination of flavors and kept mentioning tasting something different all through the meal... They also liked the cashews crunching in the rice. Wonderful creation. Thanks

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Liked the overall recipe, and really liked the addition of the cashews (nice touch), though the cream is a little bit of an overkill.

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I made this risotto exactly as written.I even used my parmigiano-reggiano (which is like gold here - $48 kg). I couldn't find baby portabello's so used larger ones that I first cut in half and then sliced - the strong mushroom flavour was wonderful. The addition of the lemon zest and cashews at the end added depth to the flavour of the risotto. Oh - and I added the cream :). Best risotto we've ever had!!!

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Easy to make. I used homemade chicken broth and unsalted cashews though, because I have to be on a low salt- diet for high blood pressure. The veggies & herbs give plenty of taste, even without a lot of salt.

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Thia was my very first attempt at making risotto but I am always game to try new things. I had to really search out the arborio rice as I had never even heard of that type before. Your instructions were written very well and I had no difficulty with the technique. I added the cream to make it creamy. I don't know if I will make this often as I found it very labour intensive and the fact that I was the only one in my family who liked this but I am still giving it 5 stars because I am also the only mushroom lover in the house too :) Thanks for sharing and good luck!

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Mmmm this was worth every minute of time and effort which really wasn't all that much!! It had the most mouthwatering taste, buttery and rich with the cheese and cahews. We loved it, the instructions were very clear and easy to follow. I had some home made chicken broth in the freezer I used, it took about 3 cups, just a little more than called for, but could be because it was home made instead of canned. In any case it was very delicious and I will be making it again, thanks for sharing it and good luck in the contest!!

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Really a classic recipe and my favorite kind; you can mix and match ingredients and it's always new and delicious. I followed this recipe to the letter, used the arborio rice and optional cream. But I can see it with thyme or oregano; pine nuts or almonds; all kinds of mushrooms. The risotto technique here is perfect; the only thing I'd change is adding some garlic and/or maybe more shallots. But as "risotto", this is the real thing. Thank you!

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