Rouxbe

I couldn't find fresh chanterelles (apparently they are out of season in april) so just bought dried. So both kinds of mushrroms for me were dired and it was GREAT! I also halved the recipe and there was plenty for hungry me and leftovers for 2 the next night!

The recipe says 20-30 minutes cooking time. I cooked for 45 minutes, and the rice was still too tough!

Once I start adding the liquid it really only takes me about 30 minutes, so perhaps these tips will help.

Before you add any liquid, be sure you sauté the rice with the onions until the rice starts to turn translucent, about 2 or 3 minutes. Thoroughly "coating" the rice, helps regulate absorption of the liquid.

Once you add the liquid, make sure to cook on low heat and allow the liquid to be absorbed between each ladle full of stock.

Lastly, not sure how "tough" the risotto was, but it is supposed to be served "al dente".

I first had an unbelieveable wild mushroom risotto at a Marmitons event and thought I'd never find another risotto that would ever come close...until I tried this recipe.

I made this the first time with the roast pork tenderloin (as an alternative to the polenta) and it was the ultimate...the truffle oil makes this dish absolutely amazing (my wife said she'd died and gone to heaven).

I just made it again, and topped it off with some toasted pine nuts and fresh chopped rosemary and basil. Again, it was phenomenal. Thanks for such a great risotto recipe!

I'd really like to know how restaurants can make a dish that requires so much TLC and time to prepare.

I make a risotto very similar to this, but add a little butter before letting it rest. I find that this adds even more richness while not taking away from the creaminess created through the cooking process.

Porcini risotto is my favourite, but the great thing is that there's nothing to stop you from expirementing with all kinds of ingredients.

One thing to be careful of is the quality of your stock (and believe me I learned the hard way when I made risotto at a friend's place and all he had was Oxo! Never, ever again). Stocks with high sodium content can leave you with a risotto that tastes far to salty. Either make your own or buy high quality/low sodium stocks.

Great site. Very professional.

Made this again the other night and folded in sliced sauteed leeks near the very end. Delicious.

This risotto is perfect as is. We made it for a friend who is great in the kithen and he couldn't believe we did not use any butter!!!

I made this dish tonight and wowed my wife and our friends. We all loved it! I made it with a beef short rib recipe I use and it was an incredible combo.
thanks for this great recipe!