I'd never made risotto before and thankfully read the other reviews about needing extra liquid. I downsized the recipe to 1 cup of rice and a full 32oz carton of broth would be just about perfect. I only used about 3-3.5. I also started the leeks and garlic on heat earlier than the shrimp and scallops because I despise overcooked seafood and wanted to prevent that. A little lemon at the end and some fresh chopped herbs over top for color would be about my only other suggestions. Personally I loved the dish, big time. The next time I make it I'll be sure to use a 4:1 ration for rice/broth, finish with some lemon and fresh herbs and I think it will be even better.
Was this review helpful?
3 users found this review helpful
I'd never made risotto before and thankfully read the other reviews about needing extra...