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Gourmet Mushroom Risotto
July 16, 2009

Served with sides of roasted tomatoes and fresh green beans, this risotto made a gratifying dinner indeed! I will have to remember this recipe when I am entertaining vegetarian guests, although I cannot wait to make it again and top it with seared and caramelized diver scallops. I added a clove of garlic, doubled the amount of wine, and used chicken stock rather than broth. I added only two Tablespoons of butter but did add some extra Parmesan Reggiano. I did not need as much liquid as the recipe noted. If you are new to risotto making be aware that the amount of liquid needed can change each time you make it, so always check your rice as you go along, don’t just blindly follow a recipe or use the amount you used when you made the dish previously. As for being too much work…how much work is stirring really? It only takes one hand and you’ve opened a nice bottle of wine for the risotto so you have one hand free to enjoy a glass as you stir. What could be better than that?

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