The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.
I made this for meatless Christmas Eve dinner, served cheese on the side instead of mixed it and it became a vegan dish for a guest and myself. The recipe was really easy, hearty, and everyone, even the kids, enjoyed it. I don't love mushrooms, which is the only reason I can't rate this a 5, but I will definitely make this again and enjoy it despite the mushrooms!
Rating: 5 stars
EXCELLENT AND ADDICTIVE. This is one of the best things you will ever eat if you like mushrooms in the least, everyone loved it that I gave it to.
I followed this recipe exactly and used porcini and oyster mushrooms. The result was a VERY bland dish that tasted like it needed herbs or other flavoring. Neither my husband nor I liked it and I would not make it again.
I made this last night and it was FANTASTIC! I used shiitake mushrooms and it was delicious. Can't wait to make it again.