Mushroom Risotto Recipe (2024)

Use the broth from reconstituting dried mushrooms for the risotto cooking broth.

I added some wine as well as some fresh parsley and thyme to add a bit of dimension. Very good basic recipe, but a tad bland. I will play with some flavourful additions next time. Otherwise, a keeper!

Honestly, I didn’t have saffron and so I added turmeric to the broth while it simmered. Added garlic, white wine, and lemon during the risotto simmer period along with more onions and scallions than called for which gave it a ton of great flavor. Topped with green part of scallions which was yummy.

I liked the addition of the scallions. I also likeddoing the saute before adding the rice.

I have made this a couple times but tonight I accidentally added 1/2 cup of white wine (the wine was intended for the shrimp scampi I was also making). It added depth to the risotto so next time I’ll add it intentionally!

I used 8oz baby bellas (sliced w/stems removed) and .7oz of dried porcini mushrooms. I reconstituted the porcini’s in 1 cup of the simmering broth and added the broth back in the pot. This turned out excellent. I paired it with burgundy beef tips.The finished product reheated very well too. I prepped this for lunches that reheat in a “crockpot go”.I will do this again!

I made this with baby Bella's. Better mushrooms would have improved it but it was still delicious. I didn't put in the other 2T butter and I don't really think it needs it.

Extremely bland, needed to doctor it up quite a bit

I ended up using WAAAAYYYY more stock -- probably 7-8 cups. I also started off with about 2/3 cup of White wine after sauteeing the rice.

I added a big splash of wine and a clove of garlic before adding the rice. I also used some foraged black trumpet mushrooms and regular button mushrooms. So good.

Added about a half cup of white wine before starting to add in the stock and about 50/50 shiitake and baby bellas. Also subbed in a shallot as I forgot scallion and what a happy mistake that was. Super tasty!

Perfect. Used as a side dish to ossobuco Milanese, which I felt had too much wine it it so this softened it perfectly. Used whatever mushrooms I had in the refrigerator. Saffron did not come through but maybe I didn't add enough or other flavors took over. For 2, I used one cup of rice and 3 cups of liquid (turkey stock). Very creamy.

Honestly, I didn’t have saffron and so I added turmeric to the broth while it simmered. Added garlic, white wine, and lemon during the risotto simmer period along with more onions and scallions than called for which gave it a ton of great flavor. Topped with green part of scallions which was yummy.

I added some wine as well as some fresh parsley and thyme to add a bit of dimension. Very good basic recipe, but a tad bland. I will play with some flavourful additions next time. Otherwise, a keeper!

I added 2 teaspoons of green olive tapenade. Brightened the flavors. Also used pecorino romano in place of half of the Parmesan.

I added some white wine to it, which added an additional layer of flavor, although I'd suggest doing it somewhere I the middle as you add the liquid, otherwise the final product tastes a little too winey (is that. a word?).

I thought the amount of mushrooms was just right. I had to add another cup of broth and cook more than indicated for the rice to reach al dente. The recipe didn’t indicate when to add the saffron.A very good traditional mushroom risotto. I would make this again.

Use the broth from reconstituting dried mushrooms for the risotto cooking broth.