I found this recipe to be a great change, I usually just make plain risotto...nothing fancy. Upon reading other reviews, some people had trouble with the consistency of the risotto. One thing I have learned in making risotto, is that you need to take it slow, add only about a cup of liquid at a time at a low simmer. When that cup is almost fully absorbed, taste and then add another...continue taste before adding more liquid to test the "doneness" (not a word I know) of the rice. Stir often, and add liquid until the rice is nice and soft. I think the only problem with this recipe is that for novice risotto makers, they may find themselves with mush or partially done rice. I basically followed the recipe...although I am not sure how much broth I ended up putting in, as like I said, I taste and add accordingly. I did use frozen peas and carrots, as I didn't have just the peas...used a cup of cooking sherry for the wine. I am sure this would be great with mushrooms added too. Hubby and Kids (2 & 4) loved it
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I found this recipe to be a great change, I usually just make plain risotto...nothing fancy. ...