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Delicious risotto!!!! I made this in honor of Chef Gordon Ramsay since Hell's Kitchen is going to start this Thursday, January 29!!!! Yeah!!!! He always yells at the chefs about risotto!!!! I cut this recipe in half but kept the mushroom amount the same and it worked out great!!! Also, used a shallot intead of onion because they are easier to mince. I ended up having to heat up some more broth and wine as I was cooking my rice on medium-low heat and it just kept absorbing but my rice wasn't fully cooked and creamy. After a lot of liquid had been absorbed by the rice, I raised my temperature to medium high and that's when the rice started getting soft and it was safe to turn up the heat because it was good and full of liquid. I used a dried mushroom medley that I got at Trader Joe's for a great price; it had porcini, oyster, shiitake, and black mushrooms. I'm glad I cut the recipe in half because this makes a ton and it is so rich and creamy!!! Thanks for the recipe!!!!

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Chef*Lee January 26, 2009

This recipe is wonderful, and a perfect vegetarian offering for a buffet. I'll make this again! Thanks, J in L!

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La Dilettante January 05, 2014
Risotto With Dried Wild Mushrooms