20 Reviews of Nutty Mushroom Risotto

From: TOOLBELT DIVA

On Mar 24, 2005

Before I started this recipe, I read it over very carefully to determine the sodium content; it impressed me as having an excessive amount from four sources in the recipe. salt; canned chicken broth; grated cheese; salted cashews. I have home- made chicken broth in my freezer with much less salt than commercial brands. That solved one problem. Then I eliminated the 1/4 tsp addion, because there is sufficient salt in the cheese, and salted cashews... The addition of lemon zest, and dry white wine more than made up for the elimination of salt. Chef, you gave us a choice of whether or not to use cream.. I prefer the risotto without the addition of cream. I must say the combination of flavours from the dry and wet ingredients in this Nutty Mushroom Risotto made everyone hold up their plates for MORE. It seems the elimination of salt did not compromise chef's intent. I love nuts of any description; next time I make this dish, perhaps I will consider pine nuts, or perhaps almonds. In summary, chef, and in my opinion, your Nutty Mushroom Risotto is a winner, and I plan to serve it on Sunday...

From: EdsGirlAngie

On Feb 20, 2005

Really a classic recipe and my favorite kind; you can mix and match ingredients and it's always new and delicious. I followed this recipe to the letter, used the arborio rice and optional cream. But I can see it with thyme or oregano; pine nuts or almonds; all kinds of mushrooms. The risotto technique here is perfect; the only thing I'd change is adding some garlic and/or maybe more shallots. But as "risotto", this is the real thing. Thank you!

From: ~Rita~

On Mar 22, 2005

I made as called for. I would have added the basil at the same time as the both at step #7. I found it to turn black.Not eye appealing. I would also lower the heat to medium when you start to add the broth. Keeping it to just a low boil.The flavor of the lemon and cheese kept knocking each other out. But beside that I found this to be nice and creamy, rich, and crunchy. If I was to make again I wouldn`t add the lemon zest. This has lots of flavor going on your taste buds will be alive!

From: Karenlee #2

On Jan 20, 2009

The first stove-top risotto that has ever worked for me (I also highly recommend the delicious and dead-easy oven-baked Spinach Asparagus Risotto you'll find on 'Zaar). This one is equally fantatistic - a unique combination of flavours with the lemony tang lifting it into the sublime.

From: MarieAlice

On Mar 24, 2005

This was a very nice risotto. The mushrooms gave it a nice flavour as did the lemon zest and wine. I loved the richness the cream added.

From: R. Warren Meddoff

On Mar 20, 2005

Liked the overall recipe, and really liked the addition of the cashews (nice touch), though the cream is a little bit of an overkill.

From: CoolMonday

On Mar 20, 2005

Wow... did this disappear quickly... Everyone loved the combination of flavors and kept mentioning tasting something different all through the meal... They also liked the cashews crunching in the rice. Wonderful creation. Thanks

From: Fairy Nuff

On Mar 20, 2005

I made this risotto exactly as written.I even used my parmigiano-reggiano (which is like gold here - $48 kg). I couldn't find baby portabello's so used larger ones that I first cut in half and then sliced - the strong mushroom flavour was wonderful. The addition of the lemon zest and cashews at the end added depth to the flavour of the risotto. Oh - and I added the cream . Best risotto we've ever had!!!

From: Derf

On Mar 3, 2005

Mmmm this was worth every minute of time and effort which really wasn't all that much!! It had the most mouthwatering taste, buttery and rich with the cheese and cahews. We loved it, the instructions were very clear and easy to follow. I had some home made chicken broth in the freezer I used, it took about 3 cups, just a little more than called for, but could be because it was home made instead of canned. In any case it was very delicious and I will be making it again, thanks for sharing it and good luck in the contest!!

From: Teresa28

On Mar 22, 2006

Excellent! What a great mushroom recipe! I used vegetable broth, increased the amount of mushrooms, and omitted the cream because it was rich enough without it. I did not like the way the cashews went with the recipe so next time I will omit them too.