I made risotto tonight. I put some plain aside for our nanny who likes it plain; tasted that and it was great. I then added asparagas and portobello mushrooms to mine and it's awful (that's what I usually add). The asparagus tastes perfect so I have to assume it's the mushrooms that have ruined it. I am bummed. 90 minutes of cooking and I have blech risotto. Any suggestions to save it?