Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements bbq meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the centre).
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
This was by far the best risotto I have ever made and I have made a fair few. Setting the mushrooms aside with their juices and then adding them right at the end is something I have not done before and it was genius. I really liked the chives as well I usually add parsley so this was a great addition. My entire family raved about this recipe and it has now been added to our family cook book. - 23 Dec 2017
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)