Reviewed: Aug. 19, 2009

This was my first time making risotto and it turned out perfect! It was delicious!! I followed the suggestions of others and switched the water to broth ratio and also added more salt and more cheese. This will be a staple in our house!!

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Kerry

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 13, 2009

Very good...added about 1/4 cup extra chicken broth for high altitude. Will try "fat free cream" next time to make a bit more healthy.

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Ryan

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Reviewed: Aug. 12, 2009

First try at Risotto and it ended great. Second try and deviated from this recipe and it ended uncooked after the 5th cup of liquid and ended up nasty. Maybe because I didnt use cream and I tried the italian style of putting cold butter at the end which made it worse?? Stick to this recipe, the whipping cream is key, it will make your risotto more favorable and rich and creamy. Butter instead of oil is another thing I didnt do the second time and oil is not good enough. Butter gives it a richer taste. All in all I will make my risotto just like this recipe except I will add other veg's and seafood.

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Dafranchise69

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Reviewed: Aug. 12, 2009

I made this for my wife the other day. It took some time to cook, but well worth the effort. I didn't have the rice the recipe called for, so I used a Japanese rice. I thought it turned out perfectly fine! My 3yr old loved it! Will make again!

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MAK's Daddy

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Reviewed: Aug. 10, 2009

Did not use water only chicken broth. Even my 16 mos old son ate it. Will make it again.

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Ann in Ft. Myers

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Reviewed: Jul. 12, 2009

This was my first time cooking risotto and it turned out amazing! It is a little time consuming, but worth it and overall inexpensive in the end. I made breaded chicken breasts (with flour, egg, and panko bread crumbs) and added it, which was bomb. Ups the calories, but so good. I also reversed the chicken broth water ratio. Seriously, so good though.

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lw234

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Reviewed: Jul. 5, 2009

This was very good. I really liked it and my husband loved it! It goes very good with chicken.

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KimmerD

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 22, 2009

Oh, this was soooo good! I decided to look for an asparagus risotto recipe after ordering this dish from an authentic Italian fine dining restaurant, here in Houston. It was so good and creamy, but the portion served there (even with us placing two orders) was not enough to please our craving. This recipe tasted exactly the same as the one we devoured at the restaurant and it was sooo easy to make. I switched the broth and water ratio but followed the rest of the recipe as is since this was my first attempt at making risotto. My husband has since asked me to make this at least twice a week and I haven't complained yet... I really can't stress enough how GOOD this risotto is!!! Thanks for a great recipe!

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MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 10, 2009

See risotto all the time on my favorite chef competition shows but never had it or attempted to make it before. WOW, it was awesome!! I now am a risotto lover and impressed that I could make it so well with the help of this recipe! Only thing I changed was swapped the chicken stalk/water measurements and added more asparagus cause I love it. Delish!!

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Ang

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Reviewed: May 28, 2009

Delicious! Tasted like a dish from a fancy restaurant. I added Prosciutto ham to make it a main course.

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Rickie

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Reviewed: May 24, 2009

Delicious! I added vegetarian bouillon and poultry seasoning to the water to make this vegetarian. Make sure your broth is flavorful, as it characterizes the risotto. I also added some carrot and zucchini ribbons to the onions, cut down on the wine and used evaporated milk in place of cream. Ended up with a very creamy dish that's fabulous!

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April

Living In: Huntington, West Virginia, USA

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Reviewed: May 23, 2009

simple, elegant dish!

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: May 20, 2009

This was my first attempt at risotto and it turned out beautifully. Delicious and creamy. I used low sodium vegetable broth and subbed that in for the wine as well. Really great recipe.

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Michelle

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Reviewed: May 18, 2009

This was my first attempt at risotto. It seemed a bit time consuming but the recipe was followed exactly without any substitutions. Everyone said it was delicious and went back for seconds!

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Lydia

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Reviewed: May 17, 2009

This had the perfect taste and consistency a risotto should have. A bit hard to make, but worth the half an hour of standing by the stove. Everyone liked it, big and small. Healthy too!

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Alina

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Reviewed: May 16, 2009

Especially for this sort of asparagus preparation, I strongly recommend peeling the lower half (+/-) of the stalks to remove the woody outer portion. Once this has been done and the lower ends trimmed back, there will be 80 - 90% of the vegetable left, and it is SO much more delectable in chewing. That said, I have to dock this dish one point as the flavors are just too understated for my tastes. Next time, I will double the asparagus &, possibly, the onion (I used a Vidalia & perhaps a yellow would serve better). Will also increase the Parm by 1 T and pepper by 1/8 tsp. Possibly will increase wine to 1/2 C and reverse the water / broth ratio. Nevertheless, this is a most excellent recipe and it passed the "wife test" with high marks, which puts it into the permanent file.

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Carnivore

Cooking Level: Intermediate

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Reviewed: May 15, 2009

This was delicious! I made it veggie-friendly by using vegetable broth. I also left out the white wine and just used a little extra vegetable broth. Also subsituted the heavy cream with milk and it was still PLENTY rich and delicious. I didn't have white pepper - so just used black. A lovely way to use all that fresh asparagus!

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