This was incredibly good! The smoked gouda really gave the risotto a nice flavor and paired wonderfully with the mushrooms. One thing to note, I think the correct serving for the mushrooms is 1/2 cup...not 1 cup. I will definitely make this dish again!!
Smoked-Gouda Risotto with Spinach and Mushrooms
jeichert1980 Posted: 08/24/10
Cramera11 Posted: 01/12/10
Wow, I think I did something wrong after reading these reviews. I thought it was just ok. It was my first time cooking risotto and didn't realize that it takes about 1.5 hours to absorb all of the liquid. Just had some of the leftovers and I still don't think I cooked it right, the risotto seems to be not totally done. I would try it again after reading everyone else's reviews and just have more patience with the process.
Muff1n Posted: 02/17/09
This is a fantastic recipe. I could not find button and cremini mushrooms so another variety was used in their stead. Other than that, I followed the recipe exactly. The result was delicious.
KNWOLF Posted: 03/13/11
This was very good...so flavorful and creamy! I could not find oyster mushrooms, so I just used more of the other mushrooms. The only suggestion I have would be to use half the rosemary and thyme. They were a bit overpowering. Overall, a very yummy recipe!
germantine Posted: 01/19/12
This turned out okay. Not the best risotto I've had, but it's a solid, basic, and very easy recipe to start with. I think I would've preferred a non-smoked gouda cheese or just the usual parmesan. I would've also preferred the mushroom mixture, actually, mixed in at the end with the rice. Also, should've made the mushroom mixture first and left covered on low heat. Hindsight, that was my mistake for not thinking the execution through. It does not take that long to make the rice...about 1/2 hour, so all in all about 1 hour to complete the entire recipe. Without the mushroom mixture, I think this would be a better recipe for risotto balls or cakes. This recipe is worth a try because it is easy and not much prep required.
cheese77 Posted: 05/01/13
This was a decent base recipe and I think, with some modifications could be great. My biggest complaint was that if you cook the risotto according to the directions, it's way under cooked. Next time, I'm going to modify it to cook a lot longer. The risotto could have also used more seasoning. Garlic maybe? Or possibly cajun might give it a good kick. The mushroom topping was great. We're on a budget so just used shiitakis and white mushrooms, but still great.