So, let's just start off with the fact that when I have an idea to cook something..it looks more like a cartoon with a light bulb idea go off, followed by the tazmanian devil spinning by. Anyways-I've never made risotto (or rice or that fact). I actually had no idea that you need a certain type of rice. Anyways-in about an hour, I had "perfection on a plate". In the process, I almost set my kitchen on fire (twice) (keep pan on low when adding broth..). but I have faith in each and every one of you that you will also get perfection. I used thin sliced portobello mushrooms (and sliced them again), and used fresh parmesan rather than the powdered . I also forgot to use chives and had no wine, but they were not missed. Definitely making this a staple.
Was this review helpful?
0 users found this review helpful
So, let's just start off with the fact that when I have an idea to cook something..it looks...