Reviewed: Apr. 23, 2009

My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated, and used more liquid, but I made it in a deep skillet rather than a saucepan, which may have affected the speed of evaporation/absorbtion...I don't know. Anyway, I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make, but it is certainly boring and time consuming - so it probably won't happen often at my house, but was definitely worth trying. Thanks for the recipe!

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27 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Nov. 9, 2008

Great recipe. You will have to stir this for a good 20 minutes but like was mentioned, it is well worth it. I added a clove of garlic to sautee at the beginning and then added 2 bay leaves to the warm vegetable stock. My family loved it. I will use this one again for sure.

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20 users found this review helpful

Reviewer:

BELNN

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 21, 2007

This was soooo good! I will definetely make this one again. I made no changes to this recipe, it's perfect! Thanx for sharing!

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18 users found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 5, 2008

Much too salty for our taste, even leaving out the celery salt.

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15 users found this review helpful

Reviewer:

Maureen

Cooking Level: Intermediate

Home Town: Middletown, Connecticut, USA

Living In: East Haddam, Connecticut, USA

Reviewed: Jul. 7, 2009

I have never eaten risotto before, much more cooked it. It was FABULOUS! My only slight variation was I couldn't find whole Parmesan to grate, so I used the shredded type; it melted right in. Also, when I cooked the shallots on medium high, they burned right away -- so I started over and cooked everything down a notch.

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13 users found this review helpful

Reviewer:

Cheff Jeff

Reviewed: May 31, 2009

This recipe is almost perfect. It was my 2nd time making risotto and the last time I made way too much. I cut the recipe and I still ended up with a lot of left over.

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11 users found this review helpful

Reviewer:

Cooking for DaJo

Cooking Level: Intermediate

Living In: El Sobrante, California, USA

Reviewed: Jan. 1, 2008

This recipe is very good. I used canned vegetable stock. I found it to be a little salty so next time I will not add the celery salt.

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11 users found this review helpful

Reviewer:

Rose

Reviewed: Feb. 24, 2010

This came out GREAT! I only used the baby bellas because that was available. If you have any reservations about trying to make risotto, try this receipe--it's easy and the results are awesome.

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9 users found this review helpful