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?

Were the portobellos already cooked when you added them? If not, it could be the amount of liquid in them didn't mix with the starch in the risotto.

You have PM
Sorry. There seems to be a tech glitch with PMs. Apparently, not sending to recipient.

Post your recipe here and we'll try to help... 90 minutes seems like an awfully long time to prepare risotto...

I vote mushrooms - adding uncooked mushrooms to most pan dishes ruins them because of the flavor they add/release.

what was awful? the taste, the texture, both?

90 minutes does seem like a long time...

I <heart> mushroom risotto, but I've never used portabello.

Given that PM doesn't seem to be working tonight, I am sharing my recipe which was published in the December 1999 issue of Bon Appetite Magazine. My kids encouraged me to submit the recipe and I was shocked when they printed it. Although this is for Wild Mushroom Risotto, the basic technique works well for just about any risotto.
Here you go:
Wild Mushroom Risotto
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme

preparation

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saut� 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

*Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.

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Risotto is VERY tricky to make. Firstly, 90 minutes? That sounds 60 minutes too long to me!

The mushrooms, if you use them, should either be cooked separately and added to the risotto last, or added very near the end.

Mushroom taste is very overpowering, and risotto soaks up everything around it.

The joy of risotto is that it can take 10+ times to get it right, but when you do oh how GOOD it feels!

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!

risotto should take no longer than 18 to 20 minutes

Depends on the rice, if it's been stored for a while it may absorb more liquid and take longer doing so.

My own risottos are generally pretty good, I've only ever twice cooked risotto with shiitake mushrooms and both times the results were really unpleasant. In fact, these are the only failures I can remember.

I can't say I'm surprised to see that shiitake mushrooms featured in your recipe.

theres a chemical reaction between asparagus and wine, thats the problem

Anyone try carnaroli instead of arborio ? Molto swears by carnaroli but I have not seen it at most stores.

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.

That is the process known as rosolare or toasting. I also add my wine before adding the broth (after the rosolare process of course). I've never had a risotto take longer than 20 minutes to cook. It should be al dente and slightly pourable (but not runny).