I don't use the saffron but still soooo good!
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!
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!!!!!!
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.
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!
delicious and easy!
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.
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!