Originally Posted by baglady

I think I'll cook the mushrooms next time. It took a long time to absorb the broth and I used extra broth (don't ask why - it's a long story) - but the risotto itself was good. It's the same recipe I always I use but I think it was the mushrooms. The absorption of the broth is what took so long for me. It may have been closer to 70 minutes - but it was well over an hour. Anyway, thank you for the VERY good tips. I think it was the mushrooms and I've learned my lesson to cook beforehand!