About this recipe: An authentically delicious risotto with the woodsy flavour of mushrooms. Mix up the variety of mushrooms if desired, especially if there are wild mushrooms available. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the centre).
Easily make this into a vegetarian dish by using vegetable stock instead of chicken stock.
Ive made this several times now and it always goes down really well. Even the resident teenager wolfs down a huge bowl and hes a fussy so and so!! I find it varies how much stock you need so dont be too concerned if its more or less the stated xx - 04 Apr 2013
Used different ingredients. Used veggie stock to make it veggie! And used closed mushrooms, dried poricini mushrooms (For extra flavour), oyster mushrooms and shitake mushrooms and also added cherry tomatoes and peas for a bit of colour. :o) - 10 Jun 2010
This is a great recipe! I might have exaggerated with the ingredients (but I wanted to make a lot) and it turned out brilliantly! It was moist and succulent however it took a lot of work, I was stirring for 40mins!!! It stores for days aswell which is exactly what I wanted. Perfect recipe! Thank you! - 10 Jan 2014