Risotto aux Champignons

From: mianbao

On Jan 8, 2005

I've decide to leave comments here, but no star rating. Please don't think that I am dissatisfied with the recipe. I did have some trouble, but I think it was mainly due to my own inexperience with risotto. I think I spent too little time sauteing the rice, and, because of that, it was probably not ready to absorb the liquid. I did cook, add stock in ladlefuls, and stir a very very long time, but in the end, with dinner getting late, I gave in, mixed in the butter, cheese and parsley, and served it. The rice was not sufficiently cooked, and did not get well enough cooked in the meantime to be nice to eat. In the end, I steamed it in a stovetop steamer, and that cured the problem (or at least made it pleasantly edible.) I like the large proportion of mushrooms to rice in this recipe. I did keep the stock hot while making this, which is not mentioned here, but is in other recipes I have seen for risotto. I do think if I try this again I may add less butter, but more grated cheese at the end. Thank you very much for providing me with this recipe to try. I now have a much clearer idea of how to make this and how I would like it.

From: LilKiwiChicken

On Aug 20, 2005

Looking at the comments on this recipe, I think that there is not enough stock. I think you need about 350ml / 100g of rice, which would mean that if you are going to use 500g of rice you would need about 1800ml of stock.

From: PeeGee

On Mar 5, 2005

Today we made Risotto for the first time. I chose this recipe because it is easy to follow. I must have made the same error as Mianbao as, after cooking until the liquid was all absorbed the rice was nearly cooked but not quite. Next time we make this dish (and we will), I will reduce the amount of parmesan cheese. Once we master the method I will try variations by way of adding other ingredients.