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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..
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!
Takes time, but easy, fairly cheap, and restuarant quality results. The first time I made it I topped it with grilled squid. The second time, sautéed mushrooms. I did use less butter overall, with no bad effects and 1 cup of white wine in with the bouillon, which you can really taste in the final product, so don't do this if you don't like the taste of white wine.
Magnificent! Wonderful! I cut the recipe in half and used 2 garlic cloves and 1 small onion. I also added 1/2 cup frozen green peas during the last 10 minutes of cooking. Amazing flavour! Thanks for sharing!!
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!
ABSOLUTELY SUBLIME!!! This was just an easy to make but so delicious version of risotto. The saffron threads totally make the difference as does fresh shredded parm. My husband inhaled the entire serving. I think that I added the stock too quickly so it wasn't as creamy as the author's but will try again next it preparation. Either way, it was just a fabulous recipe and definitely needs to made often in this house!
This is a great risotto recipe! I didn't have the saffron so I left it out and I added four garlic cloves instead of one. I turned out delicious! I will definitely make this again!
Perfect. Loved the saffron. Thanks!
Yep. This is prize winning for sure! I made this using homemade vegetable stock. I keep a freezer bag full of leftover vegetable scraps (kept frozen). Since I was home all day, I let the frozen scraps simmer in a pot of boiling water, so the stock was nice and hot by the time I made the risotto. Yes, you have to add one ladle at a time and you must "baby-sit" it, but that's what makes this recipe prize winning. I also used fresh cheese, well worth it.
This is beautiful. It truly is lovely, creamy, and tasty. And I could see adding in other veggies like sweet peas or roasted asparagus or portabellas.