Hmmmm, I've been told I make a pretty amazing mushroom risotto and I don't think I've ever cooked the mushrooms first. I usually use fresh portabella's, chantrelles, and/or moreles and a little truffle oil if I can't find truffles (of topic, I found FRESH porcinis here in Memphis yesterday, AMAZING!!! Unfortunately, I had no need for them as it was the 4th and I was doing ribs but even at $49 I was tempeted to grab a few). And yes 90 minutes seems a bit long time but I'm sorry it didn't turn out right.