I like this recipe overall. My Chinese-side of the family likes a bit more rice in the risotto so I add an extra cup, but also add 1.5 cups extra chicken broth which adds a few more minutes to the overall cooking time. I also add about 1/3 to 1/2 cup of warm milk to the risotto to bring out a creaminess.
I like boiling down my own chicken to get the full flavor for the risotto. In a tall soup pot I fill it with water, garlic, shallots, salt, pepper and a whole chicken. After boiling for 30 minutes debone the chicken and cut for use in the risotto. Use the broth now to boil up the rice after its been quick fried in the butter/fat. This really adds the chicken flavor to the rice.
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I like this recipe overall. My Chinese-side of the family likes a bit more rice in the risotto...