I'd always hesitated about making risotto because I'd heard it took time and skill. This recipe was worth the effort, however. I'd never used arborio rice, and it turned out with a tender/firm bite, not mushy at all. And all the mushrooms -- what a feast for the palate. This is one of the best dishes I've ever made. I paired it with a light green salad and everyone "ooh'd and aah'd" as they ate this. (I had a hungry family clamoring for dinner and I forgot to add the Parmesan, so I've got it on my recipe list for this month to try again; I'm sure with the Parmesan, it'll be a 6 -star recipe!!) Thanks , Sharon123.