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!

Do you not think the risotto in the video was too dry? i've heard it should flow like lava.

This is a personal preference thing. It also depends on what you are serving it with. For example, if you are serving this with a stock based sauce that'a a bit thinner, you might like to leave the risotto a bit drier to soak up the sauce. But I do agree with you. For most pairings, I would add a bit more stock to this risotto - but just a bit so that it flows a bit more.

Do you recommend using fresh mushrooms for this, and if so - what should the measurements be?

You can use any fresh mushrooms for sure. Instead of the 1/2 cup dried porcini use another a cup or so of fresh. Don't be too concerned with measurements for the mushrooms...you don't have to be very exact with them.

My wife is Italian and we love it , normally we use any white wine if we don't have bermouth. We are ROUXBE ADICTS!!!!
THANKS TO ALL YOUR TEAM

I suggest to add a small piece of butter with parmesan when you .
The risotto will be creamy.

I made this last night and it was out of this world! I forgot the parm and used all dry mushrooms but WOW is it was great nonetheless.

What do you think is the best stock for risotto?
I see, that this recepie uses dark chicken stock. Once i made my basic risotto with dark stock (the stock recepie which i used differs from yours, but kinda same), and the whole stuff got chicken flavoured, it was too much.

It all depends on the dish you are making. This is the great thing about cooking. Once you make something, you modify for the next time if it suit your tastes. If the dark chicken stock was too strong, try a white chicken stock next time or a light vegetable stock. If those are even too strong for the dish (depending if you're making a rich risotto or something light with vegetables) then trying using half water. The point is, to keep experimenting until you find the flavor you are looking for. Hope this helps!

I'm writing this over an empty plate after enjoying this dish. All I had for mushrooms was fresh Ontario button mushrooms, but it turned out to be delicious nevertheless. My dad has always made delicious risotto but I've never tried to make it myself. I must say I'm pretty proud of myself.

Next time I will use my own stock or cut back on the salt because the Campbells chicken stock I used (even though it was the low sodium) made it a bit too salty. Not to the point where it was over-powering, but it's a bit too much.

This really makes a great main dish when served with a side of veggies (we had green beans).

Thanks so much to all of you at Rouxbe for your amazing site. I received a lifetime membership for Christmas this year and it is one of the best gifts I've received in a very long time.

I know, risotto = arborio rice but if I only had short grain brown rice would i be able to use it as well? Would i have to add more liquid?

Brown rice can be used with the risotto cooking method. As far as how much liquid to add, just keep adding until you reach the desired consistency and texture. Cheers!

Unfortunately, I couldn't find dried porcini mushrooms for this recipe and although I found chantrelles, I was not willing to pay $40/lb for it. I substituted both mushrooms with cremini and portabella and still came out pretty good but I'm not sure if that was the taste I was going for. Any recommendations on mushroom substitutions??

Cook's Thesaurus is a good source for substitutions in general. Here is a link to the search I did for mushrooms. Cheers!

If I only wanted to make half as much, for 2-3 servings, it is safe to cut all ingredients for the recipe in 1/2?

Indeed, you can make as much or as little as you like. You might also find it helpful to watch the lesson on The Risotto Method. Cheers!

I would love to see a recipe for a WHITE RISOTTO incorporating mascarpone cheese please.