OMG!!!!! I have made risotto before and this is the best recipe I have found, you have to try this! I only changed a couple things, I had read other reviews before making this so I knew to cut the amount of mushrooms in half. The other change I had to make was adding a little more olive oil to prevent burning, maybe 2 tablespoons more in addition to what the recipe calls for, I just poured the oil in without measuring, so I am guessing about one tablespoon more in the first step cooking the mushrooms, and one tablespoon more on the second step cooking the shallots/coating the rice. I used my Le Creuset 5 qt Dutch oven (Birthday gift from my husband), I'm sure that my everyday cookware would have worked fine as well, and I know that these pans are expensive, but if you love to cook you should get one...I think that was part of my success with this dish. It held the heat well and cooked evenly. I paired this dish with Roasted Lemon Herb Chicken (recipe I also got on this site) and it was a perfect Sunday Dinner along with steamed green beans. This was so easy, do not be intimidated...I don't care what others say, stirring for 30 minutes is worth it. Thank you so mush for this amazing recipe!
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