We actually have a few lessons on risotto. Once you learn how to make a basic risotto you will see just how easy it is to make up your own white risotto with mascarpone cheese. Let us know if you have any questions. Cheers!

Hi, i'm about to make my first risotto this coming weekend. I have dried porcinis, black trumpets, and yellow feet mushrooms which I would like to use if you think they would work in it. I also have another question, I would like to use some saffron which I recently bought but was curious as to how and when I would introduce it during the cooking process. At what point during the cooking of the risotto should I put it in? Also, how? Do i drop the strands into the pot (doesn't seem correct) or mix it with water or stock and put it in. Also, how much saffron should I use? Finally, please let me know if you think saffron would be a bad idea. Thanks.

Just curios to know if you have watched the cooking school lesson on how to make risotto or the lesson on how to vary risotto? Many of your questions should be answered in there - also be sure to check out the practice recipes. Cheers!

Thanks Dawn, Idid watch them but a long time ago. Indeed all my answers were there . Thank you Rouxbe! I don't know what I would do without you guys.

Well I just made it and it came out great, perfect consistency. Next time i would use more mushrooms. Also, I;m no sure the saffron played a roll in it. It has a wonderful mushroomy flavor. I added the saffron along with one of the early ladels of stock. I was kind of expecting the dish to become reddish, but it remained a dark brown. Since I'm not familiar with the taste of saffron in food, I'm not sure if i didn't put enough in or what. All in all I'm happy with the outcome.

Great job Paul, glad you liked the end result. As for the taste of saffron and how much to use, it really depends on how much you like the taste and also the quality of the saffron. I also think that because you used the saffron with another strong earthy flavor (the mushrooms) it would be harder to detect the true flavor of the saffron. Perhaps next time you may want to try making a more neutral flavored risotto and then try adding saffron to see the difference. The trick is to keep experimenting and practicing, as you are. Cheers!

I bought a tiny bottle (55 ml or about 3.5 Tbsp) of Black Truffle Oil for $22.95 Cdn. I got it home and read the ingredients - evoo & flavorings. I thought good Truffle Oil contained truffle essence or something real. Not flavorings. I am thinking of returning this bottle and skipping the Truffle Oil unless I can find something more real. Or are flavorings just as good? It seems like a lot to pay for evoo and flavorings. Would appreciate your expert opinion about this. Also,,,,,, what is more multi-purpose - the white truffle oil or the black truffle oil? Thanks!

Most quality truffle oils are made by infusing extra-virgin olive oil with truffles (and/or other ingredients). What you bought sounds like the norm that is available. I have a bottle of white truffle oil that lists the ingredients as: extra-virgin olive oil, white truffle, white truffle flavor. It is delicious but the "white truffle flavor" may be a synthetic component. If you are concerned, talk to the store that you purchased it from. They should know their products best.

As to what type of truffle oil to use, there are quite a few discussions in the forum on this. Simply type in "truffle oil" in the search bar (top right of any page) and click on Forum Discussions to read more. Cheers!

So I made this Risotto to perfection. It was creamy, al dente just right and amazing flavor. THEN,,, added the Truffle Oil. Hardly used any - a few drops for 1/3 of the recipe and yuck! Just didnt' like the taste at all and I am so surprised. I had to dig down where the oil didn't contaminate the Risotto to enjoy it and it was excellent. But had to throw the rest out. I used Black Truffle Oil, Pignatelli Brand that cost $22.95 for 55ml !! If you use this one just be very careful or you might have my experience? (Yuck......)

Terry, it sounds like you just might not like the taste of truffle oil. I know many people who do not...it sort of one of those "you either like it or you don't like it" sort of things. I just happen to be one of those people that enjoys it, but only in very very small quantities and not too often...which is often the case when one goes out to eat at a place that is trying to be "fancy". Cheers!

Yes - I think you are right Dawn. Even with a fraction of the intensity I tasted last night I think I still wouldn't like it which is odd because I am a very adventurous eater. In any case, this recipe is great and I will be making it again for sure. (Anyone want a great deal on a 99.99% full bottle of Truffle Oil?)

I'm new to this but your food choices sound really good I'm going in the kitchen and start cooking. lol.

With button mushrooms some recipes call for them to be sauteed first. Does this make a difference as opposed to cooking them along with the dried ones after the onions but before the rice? Would the extra liquid released make a difference?

Mushrooms are often sauteed to add color, flavor and also to evaporate their liquid. If they are not sauteed first then their color will be more pale and they will not necessarily have the same flavor; however, their liquid will still eventually evaporate. I generally saute mushrooms first as I want the added flavor and color. Of course this depends on what I am making and the final out come I am looking for.

When it comes to cooking and following recipes there are often no hard rules that you must follow (not talking about baking here, just cooking in general). It just comes down to learning the skills and techniques behind what you are doing. So you know what happens when you do or do not do something. That way you are free to make your own choices based on what it is that YOU want to do. Hope this helps. Cheers!

That totally makes sense, thank you for your quick and thorough response!

I want to bring risotto to a dinner party but I am concerned about the consistency of the dish when I reheat. Any thoughts? Should I give up and make another dish?
Thanks in advance for your thoughts.

Risotto is best when made and served right after cooking. Please refer to the lesson on How to Make Risotto. We do have a tip in there on Cooking Risotto in Advance but you'll have to finish cooking the dish at the dinner party (not just reheating it). Personally, I would take something else. It is best to reserve this dish for when you have guests over to your place and you can wow them with the proper consistency then. Cheers!

Excellent input. I will make the dish at my friend's house. I don't want to risk it.