For those of you who felt the 20 min. is not long enough, I suggest you 1) use a high-straight-sided frying pan to make your risotto. 2) Make sure your broth is warm enough, it should not 'sizzle' when you add it. It should be pretty much the same temperature. 3)Turn the heat up just a wee tad and I don't think you will be disappointed. I geared this down for serving 2 with enough left over to try the Risotto al Salto today. (Still used a frying pan) Was short on mushrooms but was just as tasty. I heat my chicken broth in a glass measuring cup in the micro, specifically so I can give it a quick zap when I feel it is cooling. This leaves my other burners free but still gives me the important heated liquid to add.
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For those of you who felt the 20 min. is not long enough, I suggest you 1) use a...