4 Reviews

This does not taste like mushrooms at all and it should be renamed to Risotto with Mushrooms, not Mushroom Risotte. Because the recipe does not call for simmering of mushrooms in broth first, the broth does not take on mushroom flavor, and it just takes on regular broth flavor. It's definitely edible and not half bad, but it definitely is not filled with goody and savory mushroom flavor.

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kapusniak February 11, 2010

I was abit leery to try this in the pressure cooker but it turned out way better than expected. I also like the fact that you don't have to babysit it like you do for most skillet versions. Awesome recipe, thanks for sharing.

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Mustang Sally 54269 December 31, 2009

My wife loves this dish and requests it often. I can take or leave mushrooms, if you know what I mean, but she loves them. It is easy, and absolutely delicious! Even our friend who doesn't care for mushrooms loves it. A staple at our house. A la Julia Child, I keep a bottle of white vermouth in the fridge for when recipes call for a little white wine as we are not otherwise big wine drinkers.

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The Hermit On The Hill September 08, 2009

This turned out well and we'll definitely have it more often, because of the time-saving method of cooking it in a pressure cooker. Thanks, Shannon - this makes life much easier.

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Nanna D May 17, 2008
Shannon's Mushroom Risotto - Pressure Cooker