This was my first time making Risotto, but by far not my first time eating it. My rating is a 3 because the rice to broth ratio should be 3:1 or slightly more, but here it is a little off. I used 5 cups broth to 1 and a half cups rice and it was almost just enough. Adding a little extra wine (Sauvignon Blanc) and water gave the rice just what it needed. To save money I excluded scallops and went with a half pound of shrimp (We are not big meatheads). I cooked through most everything accordingly, except previously noted, and it turned out delicious. I did not combine the veggies and rice, but did plate the rice with the veggies on top (allowing the diner to eat as many veggies as they wanted.
This meal was excellent and is coupled well with a homemade dry bread. The rich buttery flavor from the rice couples well with the leek and shrimp for a good finish to a good night.
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This was my first time making Risotto, but by far not my first time eating it. My rating is a...