Very easy to follow, this was my first time cooking risotto and Jax's recipe really helped. Took a little bit longer than 20 minutes for me, closer to a half hour, but it was great.
This was super! Even my husband, who does not like rice said he liked it. (I just told him it was a pasta dish. Ha) I served it with garlic shrimp and some fresh strawberries and green beans. What a great supper. This recipe was so easy to make. I ended up using 6 cups of chicken broth and about 1/2 teaspoon salt. After the addition of each ladle of broth, I was able to leave the stirring long enough to work on bits of the rest of my supper. Then I would add more broth, and work on another part of supper. It all came together quickly and easily. I look forward to making this over and over. Thanks for great directions.
It took a lot of stirring but the flavor was delicious. Came out creamy and looked exactly the way that Jax said it would. Thanks so much for the recipe and lesson!
very easy - will make again - good base to other more flavorful risottos.
This was delicious and well worth the time (and stirring). I did replace 1/2 cup of the chicken broth with white wine, for the extra flavor.
Great recipe, very flavorful and EASY!! Thanks for explaining in detail, it makes it a lot easier for first timers. The only addition I made was a little garlic powder with the onion.
This was great. I had my family over for dinner and everyone loved this dish. It will defintely become a staple in my house. Thanks!
My husband made this for dinner with grilled chicken with a blueberry balsamic barbecue sauce (which I have posted). It was soo good. We love risotto and loved this recipe! No changes were needed.
FYI, all arborio rices are not the same. I recently purchased a huge amount on the Internet and it is not very good quality. It takes twice the amount of liquid to cook it and then it is a very strange texture. Have always had good results with the 'RiceSelect' brand made by Rice-Tec, Inc. Also, a variation on this recipe could be with a better Italian cheese than Parmesan.
This was easy to make but very time consuming.I ended up using 8 cups of stock and simmering the risotto for about 45 minutes before it was done. This is the first time I have tried to make risotto and thanks to your detailed instructions, it came out fine.