Comments on: Mushroom Risotto

By: James R Lee-Dalrymple

James R Lee-Dalrymple — Tue, 12 May 2026 17:07:07 +0000

Thank you so much for emailing the recipe for mushroom risotto

By: Karin

Karin — Sat, 09 May 2026 16:59:56 +0000

Excellent

By: Linda Szymoniak

Linda Szymoniak — Tue, 28 Apr 2026 17:15:51 +0000

My first time making risotto and it turned out perfect! This recipe is being added to my regular rotation of recipes. I used Asiago cheese, very finely grated, since it’s our favorite and what I keep on hand. I added a nice salad toppings complete our dinner.

By: Donna

Donna — Mon, 27 Apr 2026 02:29:17 +0000

Stop it. This recipe was amazing and perfect. On my go to “shock and awe” dinner party menu!

By: John Spencer

John Spencer — Mon, 09 Mar 2026 04:29:11 +0000

You should never rinse the rice for risott It washes away the starch which is what makes the risotto creamy.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 23:07:08 +0000

In reply to Mary. So glad you enjoyed it, Mary!

By: Mary

Mary — Sat, 28 Feb 2026 12:10:41 +0000

Excellent texture and taste. At first, it seems like too many mushrooms for the recipe, but they reduce in size when cooked. I bought 16 oz (=1 lb.) of mushrooms. Take it slow adding the broth … that’s key!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 27 Feb 2026 17:55:04 +0000

In reply to Augustus.

Hi Augustus, we don’t have an exact time – it can vary depending on your broth and the heat of the stove. I’d estimate that it takes about 20 minutes for the rice to absorb all the additions of broth.

By: Augustus

Augustus — Fri, 27 Feb 2026 00:18:30 +0000

how long are you supposed to cook the rice for?

By: Jaes

Jaes — Wed, 25 Feb 2026 00:15:37 +0000

This recipe is great, but never rinse Arborio rice when making a risotto, the starch is necessary for the proper risotto.