Good - my toddler loved it! I Did not use the celery, and I eliminated the amount of milk to 3/4c. and did not use the cream. I also carmalized the onion and added fresh basil.

I changed the recipe amounts to 6 servings. I sauteed about 4 cups of a combination of sliced white button and crimini mushrooms in olive oil, garlic and seasoning salt. I added 2% milk with a little heavy cream, along with arborio rice and let the milk reduce quite a bit before I began stirring in hot vegetable broth. I only ended up needing 4-5 cups of broth. I used about half a cup of freshly grated parmigiano reggiano. The result had a nice earthy mushroom flavor and a very rich and creamy comfort food texture. I served it with Aidells roasted garlic and gruyere cheese chicken sausages. We enjoyed it!

Yum. I use 1/2 and 1/2 insted of heavy cream and it is still really creamy.

Very, very happy with this recipe!! I did substitute half & half for the cream as other reviewers suggested and I left out the fresh parsley (only because I forgot to purchase it). I will definitely be making this again. Thank you for a wonderful recipe!

I made this last night and used fresh parmasean and romano cheese. Oh Man was it good! This is a keeper!

I substituted skim milk for whole milk and water for the broth and it still came out as creamy and rich as ever. It's a keeper!

Excellent dish. I followed the recommendation of other users and used skim milk instead of whole, and half-and-half instead of cream. It was still perfect. I used quite a bit of pepper to give it some additional flavor. My fiance loved it too!

This wasn't that great. The Parmesan cheese was overwhelming. That was all we could taste, and it was just too much. The only change I made was to use chicken stock instead of vegetable stock, otherwise I followed the recipe. It took around 1 hour to incorporate all of the stock into the risotto. This was a big disappointment for the time-commitment I put into this dish. Also, it makes a lot. You could easily serve 6-8 people with this dish. If you are going to give this a try, I highly recommend reducing the Parmesan cheese.

used oyster mushrooms for a delicate taste. FF half & half, and 1% milk to cut down on fat.

Although I've tried many great ones, this is the first recipe to inspire a review. This was very time consuming but well worth it! I made it in a saucepan instead of a skillet and it took about 50 min. I omitted the parsley and celery because I didn't have any; and used 2 cans chicken broth and a 8 oz. package of mushrooms. Also, I used half the amount of parmesan. It was perfect!! I served it with a jaeger schnitzel and my husband raved. I will make this again and again!!!

Delicious. Remember to use Arborio rice though! I left out the cream as this is rich enough without it.

my dinner guest and family really enjoyed this dish. i used arborio rice per other reviews. i forgot to get whipping cream or half and half (whatev you use, personal pref) and i was using skim milk, so i added another 1/2 cup. I didnt have celery on hand so i used celery salt instead, 2 cans of chicken broth, and a tbls or so of more milk by accident. :D but all in all, tasty for sure. just a fancy rice with mushroom. i recommend making big slices of mushroom incase you have picky eaters, so its easy to pick out.

This was our first time making risotto, the recipe seemed pretty easy, and it recieved great reviews. It would have been good, but called for way too much parmesan. The cheese was over powering. Will make this again, but with just a few tablespoons of the parm. And I agree with another, it makes a lot!

This is an amazing risotto! Very creamy and mild flavoured. We slightly modified this recipe by using 3/4 of a red onion (instead of 3 small onions), using 1/4 cup of finely sliced celery (instead of 1tsp), using 2 cups of sliced mushrooms (instead of 1 and 1/2 cups) using 1/2 cup of wine and 1/2 of milk (instead of 1 cup of milk), using dried parsley and 1/3 cup of sliced pecans. The only caveat is that this risotto is very soft and mushy. We usually make a risotto that is cooked in less liquid so it has more texture (e.g., almost al dente). In any case- an excellent recipe, especially with the pecans because it adds texture!

love it!... except - the recipe remove the garlic - did not do that. it also took longer than 35 minutes; I will try cooking it at a higher temperature. Great flavour.

Delicious! Makes a bit more than 4 servings though. I think skim milk and half and half would probably be good in lieu of whole and cream. We used 2% and it was still quite rich. Definitely a keeper though!

This was my first time making or eating risotto, and after spending all that time on a side dish, I was sure I wouldn't even want to eat it by the time I was done...I was wrong. It is wonderful! I actually thought it was just as good, if not better, without the parmesan, which coming from a cheese lover like me, is saying a lot. I did make some substitutions, only because I wanted to use what I had on hand, which were 3c (as suggested in reviews) roasted garlic chicken stock instead of the veggie, and I left out the parsley and celery, as some previous reviewers suggested, and I also didn't have the full amount of parmesan, it was about 1/2 - 2/3 cup. Anyway, so glad I didn't have to run to the store in this awful weather and it still turned out delicious. Will make again!

This was a really nice change to regular rice/risotto but needed more flavor, I added salt and rosemary and it was spot on!