Made this one a couple of times now. I use veggie stock and put the mushroom stalks in when simmering the stock. I usually just use one type of mushroom too - whatever is cheapest in the supermarket. Serve with parmesan cheese and lots of black pepper. Love it for lunch too. Thanks!  -  30 Sep 2010

In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by little, cooked and stirred till it's absorbed, then repeating this step, ladle by ladle of broth, until the risotto is tender but not mushy, the broth is absorbed, and the starches break down resulting in creamy risotto - however long that takes. In my case, it probably took twice as long as the recipe directed, but then I cooked this at moderate heat in order to release the starches slowly. The end result was a creamy risotto with great flavor, the perfect complement to the pork piccata I served it with.  -  19 Jun 2009  (Review from Allrecipes USA and Canada)

Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you can use any amount of mushroom you desire! Feel free to also adjust the wine to your preference. You can also try different variations to make this a main dish, peas & prociutto, shrimp and asparagus, chicken and mushroom, saffron & seafood... whatever you desire for the last mix in (cooked meat of course)! Optionally, you can add some tarragon to this and add more broth if you like it "soupy". It's fantastic! Those saying that it takes longer than 20 minutes to cook, that is because your cooking heat is too low and/or your broth is not hot enough (should not be boiling, but should be hot and kept over low-medium heat). When you add the broth, it should be boiling when it hits the risotto. It should take about 2 minutes for your broth to be fully absorbed after constant stirring. Hope this helps!  -  10 May 2007  (Review from Allrecipes USA and Canada)