Made it many times, delicious!

Absolutely amazing! Flavorful and tasty. Gotta try!

Great recipe I doubled the wine and added garlic and Himalayan pink salt with garlic and black pepper I didn’t add the butter or Parmesan due to an allergy but my family said it set a new standard . Everyone loved it .

i love this recipe. i only used 1/2 the mushrooms but it tastes amazing.

it tasted delisouus. i will be making this risotto again

I am by no means an expert in the kitchen, but this recipe was delicious and easy enough for me to pretend I was for an evening. I impressed my entire family!

Very savory, mushroom flavor, will certainly make this again. For my personal tastes, I will use 1/2 cup Parmesan cheese next time.

Good, but not great. Missing some umami

first time making this. took a little longer to cook rice. turned out delicious.

Full of flavor -- perfect texture. Substituted scallion for chives

Made some substitutions using ingredients I had on hand- Asian extra fancy rice and green onion bottoms instead of shallots and the tops instead of chives. I'm sure will be even better the next time I make using the recommended ingredients

Delicious as a vegetarian stand alone dish--my first time making a risotto dish other than rice a roni :)....this was fantastic and made for some great leftovers too. The recipe was spot on for amounts even though it seems like there are tons of mushrooms and broth, etc. It all comes together nicely.

I've never made risotto before and after searching thru several recipes i decided on this one - it was delicious!! My husband loved it and I'll definitely make it again. The only change i made was an extra cup of broth and covered to let the rice cook a few minutes extra at the end - that was just a texture preference for us though. Great recipe!