I had a not so great experience the first time I tried to make risotto (using the package recipe) and vowed to try it again. Boy oh boy do I wish I would have found this recipe the first time! It was delicious, and people had seconds and thirds. I am no longer afraid of risotto thanks to this recipe! I did use the full 2lbs of mushrooms, but did need to cook down longer than the 2 minutes noted, and yes it's a lot of mushrooms, but I think that's sort of the point :) I did end up with a lot of liquid from the mushrooms and was worried it would make the risotto soupy once added, but it soaked right into the rice and really infused the extra mushroom flavor. Another tip is to make sure the heat is such that the broth essentially insta-boils when it hits the pan but not so hot that you are in danger of burning the rice.
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I had a not so great experience the first time I tried to make risotto (using the package...