This was overall a pretty nice dish. I've made a few risotto recipes, and I still don't think I know what a restaurant-quality risotto is supposed to be like, but I liked this quite a bit.
I made it almost exactly as written, using an Italian Pinot Grigio for the dry white wine.
The only hitch was the cooking time - I needed much longer. After a bit, I decided that "medium-low" wasn't enough, so I bumped my burner up to medium. I didn't stir it continually, non-stop, but I did stir it a lot. Even still, it took about 45 minutes until I thought enough stock was integrated.
If this were a restaurant dish, it would lose points for appearance. Before adding the cream and cheese, everything looked lovely. After the cream and cheese, it all looked like gray glop. However, I was glad to find out that it tasted much better than it looked. I was a little skeptical about the bell peppers in here, but they worked for me. The portobellos really made the dish, though, so overall I can recommend this recipe.
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This was overall a pretty nice dish. I've made a few risotto recipes, and I still don't think...