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    You are in: Home / Recipes / Magnificent 1st Prize Risotto Recipe
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    Magnificent 1st Prize Risotto

    Magnificent 1st Prize Risotto. Photo by Lalaloula

    1/4 Photos of Magnificent 1st Prize Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Mallina Cashew's Note:

    This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)

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    Units: US | Metric


    1. 1
      Bring stock to a boil, then reduce to a low simmer.
    2. 2
      Ladle a little stock into a small bowl; add the saffron threads and let infuse.
    3. 3
      Melt 4 tablespoons of butter in a large sauce pan until foaming.
    4. 4
      Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
    5. 5
      Cook only until softened, not brown.
    6. 6
      Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
    7. 7
      Stir over low heat until liquid has beed absorbed.
    8. 8
      Keep adding stock, letting the rice absorb the liquid before adding more.
    9. 9
      STIR CONSTANTLY Test frequently just for the hell of it!
    10. 10
      After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
    11. 11
      Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
    12. 12
      Season to taste.
    13. 13
      Transfer to serving plates and serve hot.
    14. 14
      Sprinkle remaining parmesan cheese.
    15. 15

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    Ratings & Reviews:

    • on September 03, 2002


      No wonder you got first prize; this really is the business, Mallina. I think the secret is adding the stock little by little. Thank you,this will be a regular..

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    • on March 01, 2011


      Absolutely the best risotto I have ever had. I substitute vegetable broth for the chicken stock and cook according to directions. Towards the end, I add asparagus, peas, cucumber, carrots and cook through. I also double the garlic. Adding cooked and cubed chicken breast is also a nice addition (when cooking for the non-vegetarians). Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2012


      Delicious! We've never made risotto before, but we will make this again. Except for warming the stock, we used a rice cooker, even sauteing the butter and onions in the cooker. We did not worry about adding the stock slowly and stirring frequently. It turned out beautifully anyway. The saffron was really expensive, so I'm glad we liked this, so we can use up that saffron!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (85)


    Nutritional Facts for Magnificent 1st Prize Risotto

    Serving Size: 1 (442 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 445.8
    Calories from Fat 227
    Total Fat 25.3 g
    Saturated Fat 14.4 g
    Cholesterol 69.1 mg
    Sodium 939.2 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 0.4 g
    Sugars 6.1 g
    Protein 19.3 g

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