Reviewed: Jun. 11, 2009

An acceptable risotto but it didn't "wow" me - I would have preferred this with more texture than just the onion, and the beef/saffron flavor was a little strong and not the most ideal combinination of flavors. Hubs didn't care for it at all. The bone marrow was incovenient so I didn't use it, but I can't imagine this would have been that much better had I included it.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 4, 2009

Ok now, this recipe is absolutely fantastic. I followed it to the T minus the bone marrow and it turned out amazing. One change I would make is to lessen the saffron by half or to taste. 1 tsp turned out to be quite a lot and it made the dish extremely aromatic, which is not a negative, however as a side dish the flavor was a tad overwhelming. One thing I would note to new risotto makers is the cooking time and the amount of broth are completely subject to external factors. So just keep tasting it as you go and it should be perfectly dente when the husk on the rice begins to become transparent.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 13, 2009

This was very delicious. I left out the bone marrow (cause I didn't have any) but the dish was a huge hit with my family. The addition of the saffron was excellent!

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 3, 2009

My first attempt at making risotto. Omitted the saffron and bone marrow, but I thought it turned out great without it. Very creamy and chewy, just like risotto I had in Italy.

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kpow33

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

This was ok, no one in my family was too crazy about it. I used homemade stock & replaced the last 1/4 cup of butter with more cheese, which might have did the entire recipe in, but I doubt it.

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Marie

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

I have never made risotto from scratch before, but this recipe was extremely easy to follow and turned out perfectly! I left out the marrow, but to me it tasted absolutely delicious and my family and friends loved it too.

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MKENYON

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Reviewed: Jul. 14, 2008

I've used this recipe so many times that it has become my signature "wow" side dish, especially when making Osso Buco. Saffron can sometimes be hard to find, but don't worry. This recipe still turns out great without it (the same can still be said when you omit the marrow). And keep in mind that you can swap out the Parmesan for another cheese to mix it up a little. For example, Gorgonzola works great. If using a different cheese, rely on taste as opposesd to the given measurements as stronger cheeses will require less and vice versa.

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cpiacentini

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Jul. 11, 2007

Most local butcher/supermarket meat departments save bones for your dogs in the back or even sell them in a package to you. These will all have marrow in them and they usually have techniques to get it out. Small spoons are usually the best.

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David Steinberg

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Reviewed: Apr. 26, 2007

This turned out very delicious! I used one quart of chicken broth, no marrow, and didn't add the remaining quarter cup of butter at the end, and I added mushrooms with the onions. Very rich and moist!

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carnegie

Cooking Level: Intermediate

Living In: Winona, Minnesota, USA

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Reviewed: Apr. 10, 2007

My first attempted risotto, and it came out great. I didn't use beef or beef stock- I substituted chicken stock and left out meat all together. I also added a little paprika instead of saffron (didn't have any.) I've made this a couple of times, and it's good- especially with lots of parmesian cheese!

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kristen m

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2006

A little too salty (could be the stock I used) but otherwise quite nice

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 4, 2006

Very simple and easy side dish. I used chicken stock instead of beef as I was serving chicken. I fried the onion with some garlic as well until brown and slightly crispy. Delicious.

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