87 Reviews

I don't use the saffron but still soooo good!

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lcedotal January 18, 2010

Nothing exciting...

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Janine T. November 11, 2009

Delicious!!! I had the saffron on hand so I used it, and it definitely added a nice dimension to the flavor. I only had broth, not stock, and it worked just fine - I ended up using around 5.5 - 6 cups, it took around 40 minutes to cook. This is definitely going in the keeper file!

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katymae16 October 22, 2009

you have moved from "need to try" cookbook to "tried and true"! This is my 1st ever risotto. And I did it! This was loved by all- I probably could've used one more ladel of stock but I did cook it faster than suggested because we were hungry :-)! Served this along side my own seared scallops w/ asian dipping sauce. Thanks for making me a great risotto chef- for someone addicted to Hell's Kitchen and envious of the risottos I now have the courage to try it more often! KUDOS!!!!!!

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Shawn C September 24, 2009

Good risotto....took a little longer than 30 minutes to cook, and a little too much Parmesan for our tastes, but it was indeed nice and creamy once it was finally done.

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LorenLou July 09, 2009

Delish! This is a really yummy and traditional-style risotto. Really easy to also use add-ins- ham, mushrooms, broccoli florets, etc. would be great. The saffron and garlic REALLY help add flavor, so don't skip!

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WheresTheBeef May 26, 2009

delicious and easy!

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cboland May 16, 2009

This was so delicious. I made it at the spur of the moment for some dinner guests. I added some grilled shrimp to the top, it was a hit. I will definitely make this again. It was easy, and tasty. I didn't have saffron, but I added some parsley flakes for color.

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luciacamarillo March 30, 2009

Fantastic. I've only heard of risotto on "Hell's Kitchen" show which would scare anyone from trying it. But this was easy and with simple ingredients. (Although standing by the stove and stirring does get a little old.) I used green onion and skipped the saffron thread as I didn't have any. Will try again with this ingredient. It was a little salty for my taste so I will skip the additional salt next time. Did not add additional parmesan ... just kept it to 2/3. Thanks... this was great!

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Empire920 February 23, 2009
Magnificent 1st Prize Risotto