This is a delicious dish, whether it's authentic or not. I've made this recipe several times - a couple of times exactly as the recipe says and several times with variations, and it's always a hit with my family and company. That's why I like this particular recipe so much, it's easy to play around with if you don't have all the ingredients the recipe calls for - I've made it without the mushrooms, several times by using chicken broth instead of vegetable broth, one time with evaporated milk (yes, don't gasp foodies!), with 2% milk and no cream, many times using only a quarter cup of the Parmesan, and sometimes with no Parmesan cheese at all...and all varieties were very good and received compliments. My husband did say he preferred this dish with less than half of the Parmesan or none at all. I had to agree - using the full cup made it a bit overpowering to our taste.
I do think works best to prepare it in a heavy-bottomed, good quality skillet, as I noticed that when I used a lightweight skillet it took quite a bit longer for the risotto to cook.
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This is a delicious dish, whether it's authentic or not. I've made this recipe several times -...