This was really good. I cooked mine for quite a bit longer than the recipe called for, probably about 30 minutes from the point where you add the broth. (the rice was still uncooked in the center after the cooking times specified in the recipe). I continued to stir in more stock every 3-6 minutes until the rice was no longer hard in the middle. I also left the lid on because I didn't think that you want any liquid to boil off in a risotto, (don't you want it to absorb into the rice, making it more creamy?) I used chicken stock and added sundried tomatoes at the end and it turned out great. Can't wait to try this again with some different variations!
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This was really good. I cooked mine for quite a bit longer than the recipe called for,...