Mushroom Risotto

From: JCPK

On Jun 10, 2009

We LOVED this recipe. I chopped the mushrooms in the food processor, which when I did it thought it came out too mushy chopped, but it turned out great! (I used a big package of portabellas). Sauteed them with the onion in butter. Thanks for the recipe!!!

From: Erindipity

On Oct 22, 2008

This is a nice basic recipe for mushroom risotto. I did not find the risotto bland, but I did make a few small changes which I think helped. First, I sauted 1 large onion and the mushrooms in a little butter for extra flavor. I then replaced 1 cup of stock with a nice white wine. I did end up adding a little over five cups of liquid total. I am not sure how much liquid is in a liter. Finally, I seasoned with fresh pepper, salt and fresh tarragon. Our risotto was creamy, full of flavor and very tasty. I can see us adjusting the recipe to easily include other flavors.

From: Gina Bean

On Apr 4, 2003

Both times I made this I used one big onion, more mushrooms, and brown rice. I have been living without a meausuring cup, so I estimated all the ingredients. But, what a great recipe base it was for me! It tasted so full of flavor and the people I made it for where saying, "Que rico!" in Spanish (I'm in Spain)which is one of the best food compliments one can get. Thank you; this is a fun, easy, cost effective recipe.

From: Merlot

On Feb 18, 2003

This is a GREAT tasting Risotto and so easy to make!! Everyone loved it and I will be making it again. I didn't have quite enough chicken stock so I added some vegetable stock to it. Wonderful flavor. Thanks Good Cook for sharing, I look forward to trying some of your other recipes.