Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
Excellent. Even Hubs, who is not a fan of either risotto or Parmesan scarfed this right up. Patience is key to a great risotto in my opinion. Low, slow cooking, adding the broth ladle by lad...
Truffles, Parmesan, risotto...what can be wrong? Answer, nothing! This was awesome! Thanks for the recipe!
This is a great recipe and I will definately make it again! I followed the recipe exactly - no deviations - & it turned out perfectly. It does take time and you must stay on top of the stirrin...
This was sinfully delicious, and reminded me of a risotto I enjoyed on my honeymoon in Venice. There's just nothing like a decadent, parmesan risotto! The aroma coming from the pan as it's coo...
This is my go-to recipe for risotto. I've tried a few adaptions, and they were all excellent. The favorite variation used seafood stock, half of the onion called for in original recipe, and one ...
My Husband LOVED this, and he hates rice. The only change I made was to sauté some mushrooms before hand, and added them in with the cheese.
I had never made risotto before and I wanted to find a good basic recipe. Although time consuming, as I expected it to be, this is so good and creamy and exactly what I was looking for! I left...
What an amazing recipe! The white truffle oil makes the recipe. Did not need to change a thing perfect!
I also did exactly as the receipe called for, except I used rice instead of risotto. Still delicious! Still tender! Still a keeper! Loved it!