yes, I've tried it. I bought it @ Zabar's in NY. I prefer the arborio.
I make risotto W/ asparagus all the time but never w/mushrooms (yech). Maybe you didn't saute the rice long enough at the beginning. That sauteing step gets the rice to "open up" to absorb the liquid. also, you don't want to rush the absorption of broth--put a ladle or 2 in & let in absorb slowly over low heat & repeat. I make risotto all the time (usually w/shrimp, sun dried tomatoes, & artichoke hearts or asparagus) & the only time I had a problem was when my rice was really old.