Reviewed: Mar. 19, 2012

I did not use the beef marrow and it still was awesome. Worth the effort for "real" risotto as this was my first attempt to make it. I did not take the onions out after sauteing them.

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Reviewer:

NainInCandia

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Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Jan. 31, 2012

Good risotto. I carmelized the onions, rather than just cooking til soft. Highly recommend doing this! Also, I did not use the beef marrow and it was still very flavorful.

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Reviewer:

MMMICHELLE

Reviewed: Oct. 9, 2011

This is a very rich dish. My husband makes it whenever he wants to "fancy" up the meal. Not difficult to make and goes with anything. Chicken, fish, beef. An excellent side dish that will impress your friends.

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Reviewer:

steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

Reviewed: Aug. 15, 2011

Very good! Son ate every last bit of it!

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Reviewer:

apacherose66

Reviewed: Mar. 4, 2011

Add some white wine when you add the rice to give it an especially great flavor! (I learned this while living in Florence, Italy.)

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Reviewer:

Cinder Cook

Reviewed: Feb. 15, 2011

Delicious! I tried it a second time changing it a bit so I could serve it with salmon. I substituted the beef stock for fish stock that I made by boiling fish bones and shrimp heads. I also added some garlic at the begining and a bit of coconut milk at the end with the parmesan cheese. This is a good basic recipe that is easy to adapt to all flavors.

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Reviewer:

brittneyart

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

Reviewed: Feb. 13, 2011

Bravo! Finally an AUTHENTIC recipe that made my risotto taste like the one I had at a neighborhood restaurant in Ticino! I've seen so many recipes that missed the mark, suggesting all the liquid at once, covering the pan, or using olive oil instead of butter, etc. This one is the real thing!

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Reviewer:

Colby

Reviewed: Jan. 9, 2011

Authentic and delicious! It is excellent both with and without the marrow, which adds a bit of a different flavour, but is definitely not a show stopper. Another reviewer suggested experimenting with different cheeses, so this time I am using an extra sharp Vermont cheddar.

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Reviewer:

diannapop

Reviewed: Dec. 16, 2010

Pretty good, but the saffron flavor was a bit overwhelmed by the cheese. Nice presentation, tastes fine, but I think if you´re going to use saffron it might as well star! Worth making once though.

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