This risotto makes the most of both fresh and dried mushrooms. The fresh add texture and a deliciously subtle flavour, while the dried mushrooms come to life with a rich, earthy flavour once they have been rehydrated.
Used different ingredients. Instead of using butter, I used Avocado. It tasted great, kept the same creamy consistency and it also made the recipe healthier! - 22 Mar 2009 (Review from Allrecipes AU | NZ)
This recipe was just 'OK' with dried mushroom, they are too rubbery for my taste. I've tried it with all fresh mushrooms too and my husband loves it. - 15 Jun 2010 (Review from Allrecipes AU | NZ)