Comments on: Citrus Mushroom Risotto with Spicy Garlic Shrimp

By: darko

darko — Wed, 25 Aug 2010 04:33:03 +0000

That was gorgeous. My first attempt to make a risotto and it turned out delicious. Thank you.

By: MF

MF — Sun, 15 Aug 2010 01:37:36 +0000

Glad you enjoyed it, Jenna! I like the truffle oil addition and I can always get behind extra lemon.

By: Jenna

Jenna — Sun, 18 Jul 2010 10:57:24 +0000

This recipe was amazing. My whole family enjoyed! I added a dollop of truffle oil to the plate and served the risotto on top. Make sure to squeeze some extra lemon on your plate!

By: MF

MF — Sat, 09 Aug 2008 01:40:58 +0000

Hi Sophie. You’re definitely welcome to feature the recipe, but you should probably give credit to Food & Wine for the original creation.

I altered it, but not enough for me to claim it as my own signature dish.

By: Sophie

Sophie — Fri, 08 Aug 2008 13:15:13 +0000

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks

By: MF

MF — Fri, 23 May 2008 02:50:08 +0000

Good call on the spinach! It’s not only good for you, but it adds some much needed color to the risotto.

By: A. Cooley

A. Cooley — Wed, 21 May 2008 17:36:54 +0000

WOW! WOW! WOW! This risotto is amazing!!! Thank you for having this recipe on your site!
This was my first time making risotto and it came out perfectly. The stirring wasn’t as bad as I was expecting.

I added the mushrooms, parm, extra lemon juice and zest, and right at the end two bit handfulls of baby spinach.
I used the Barefoot Contessa uncooked frozen shrimp they sell at Safeway and they were surprisingly good.