The beginning and the end of this recipe follow the classic method of cooking a risotto, but I experimented with adding a baking step in the middle in an attempt to see if it would create a risotto that was easier to make. It certainly was and it still looks and tastes like a classic risotto.
Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.! - 07 Sep 2013 (Review from Allrecipes US | Canada)
Simple and absolutely delicious! I used my dutch oven instead of a skillet and I did not add any salt because I used salted butter and with the large amount of broth it just was not necessary. Perfect flavor and texture. Thanks for another winner chef john! - 29 Jun 2014 (Review from Allrecipes US | Canada)
This was delicious. I've never made risotto before and it came out great. I substituted Arborio rice and it worked perfectly. I don't think it needs as much salt though. Next time I'll just lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well. - 22 Jan 2014 (Review from Allrecipes US | Canada)