35 Reviews

I have made this recipe many times and love it. Some changes I've made. -I add chopped mushrooms in with the onions at the start. -I use Half & Half instead of Heavy Cream. -I use Jasmine Rice instead of Arborio (my husband loves Jasmine Rice and buys a 25lb bag yearly. We have all this rice, so we use it instead. It turns out excellent).

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rlhyzy October 26, 2009

Speaking of Risotto Tips. The proper time to add more liquid. Simmer the risotto down until (I use a wooden spoon to stir) The spoon should leave a trough in the risotto when you pull it through, then it is time to add. It should be liquid enough for the risotto to ooze back together but dry enough to leave a definate trough behind the spoon. As taught to me by an old italian chef that made risotto so good you it would make you bite your fingers. This recipe is really really close to the way he taught me.

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Doyle O. September 06, 2009

The directions are a little misleading when they say to add the water/broth mixture 1 cup at a time and then cook 25 to 30 minutes. The way it's worded makes it sound like you cook it an additional 25 to 30 minutes AFTER the last bit of liquid is absorbed. I knew better because I knew if it cooked 25 minutes more after the last bit of liquid was absorbed the rice was going to burn. The directions should say that the total cooking time it takes to cook the rice is 25 to 30 minutes. Also, next time I think I'll leave out the onion. I don't like onions all that much so even a little bit of onion is noticeable to me. Be sure to use enough salt and pepper. If the risotto doesn't seem to have much flavor you're probably not adding enough salt and pepper. With the exception of the onion, this was pretty good. I'll definitely make it again.

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_ March 01, 2010

A little confused on the amount of arborio. Even the bag calls for 1 1/2 cups to serve 4, whereas this recipe calls for 1 cup for 6? Gonna make it with the spicy chicken from the spicy chicken and lemon risotto recipe also posted. Wish me luck.

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whirlybird September 10, 2011

Easy, awesome. Everyone loves it!

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Mitch E. March 18, 2011

This was a really great recipe for risotto. I replaced the water with water that I rehydrated shiitake mushrooms in, and added 3/4 tsp of basil. I also added about 1 Tlbs of fresh (in water) mozzerella and some parmesan cheese. Oh, and some garlic! Right before I added the rice. It turned out AMAZING! Thank you so much for this great fridge velcro recipe, I can't wait to play with it more!

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Kayori March 14, 2011

This was a very good risotto recipe. I made it plain with no add ins and served it alongside duck with cherry sauce. It was a nice base for our meal. Thank you for the recipe.

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KellyMac6 August 22, 2010

wow... this was sooo easy and really great. thanks so much for sharing it.

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catherine.knight June 30, 2010

This dish was AMAZING! After his first bite, my 7-year-old son said, "This tastes like mac & cheese!" The only thing I'll change for next time is not to add the salt at the end before tasting. I think it would have been fine just from the salt in the broth alone. I'll definitely be making this again and having fun with different add-ins!

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St. Louie Suzie April 04, 2010

I have NEVER made risotto before; ate it plenty of times..:) I do have to say this was much easier than I expected and it tasted SOOOO yummy!!!! I added in some mushrooms, garlic & spinach. Can't wait to make it again!!!! Thank you for sharing your recipe with all of us!

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mlrosas March 24, 2010
Classic Risotto (Plus Tips for Perfect Risotto)