8 Reviews

Have now twice made this a meal by first frying some mushrooms and 2 x chorizo sausage (both ingredients diced rather small). Made the risotto as per instructions, apart from adding about a half a cup of white wine to start and let it boil down before startng to add the stock. Once it was ready, I stirred through the butter, mushrooms, chorizo and parmesan. Very moorish. Great recipe Mel

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Top Gunn December 05, 2007

This was sooo good, hubby said I could make it again and soon please, lol! I added grated carrots with the finely chopped onion, then some blanched spinach at the end. I was cooking steaks, so made it with beef broth. I never add salt to my risotto, the broth always provides plenty saltiness.

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Mumma=^..^= June 28, 2014

This recipe is Fabulous! Simple to make. Yes, a tad time consuming (30 min), But worth it. I made this for a dinner party and they All not only wanted the recipe, but wanted more! (Glad I had made a bunch of it) I made it with arborio rice, saffron, and used the chicken stock. Did not add any salt, but a little pepper. Be sure to Finely chop the onions and cook them properly. You can buy fresh Parmesan cheese in a bag. I found the saffron at a fairly close Indian grocery (much less expensive and More than my local grocery stores). Placer County, CA

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ladybug13x August 27, 2013

Perfect risotto, my step-daughter stole the recipe from me. Used Parmigiano Reggiano and a small grate size. With all prep work done ahead, this took a full hour of attention while our chicken cooked (Spanish Chicken Breasts With Lemon and Saffron).

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KateL April 24, 2013

It came out perfectly! My dinner guests loved it!
Thanks for sharing on Food.com

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NewEnglandCook October 13, 2011

Thanks for this simple, delicious recipe. I'll be making this a lot. next time I will add some wild mushrooms.

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seymourchef January 07, 2010

Run do not walk to your kitchen and make this! I've made it twice in a week and a half. This will be a regular at my house. Thanks Mel!

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georgi March 21, 2007

5 well deserved gold stars for this recipe, Mel! Sure, risotto can be a bother to cook-all that stirring, but then you're blessed with the most amazing, creamy, delicious dish! Be careful with how much salt you use. The Parmesan will add plenty of salt itself. Served this side dish with Moroccan Cube Steaks, bread and fresh fruit.

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COOKGIRl January 18, 2007
Saffron Risotto