This recipe was fabulous! It definitely takes longer than 45 minutes, and I only used about 3.5 cups of stock, but if you have patience and let it cook longer than you normally might cook risotto, it will pay off! Changes I might make for next time (though it really is great the way it is!): Use parmiggiano-reggiano cheese (the nutty flavor gives it the edge over regular parmesan, but it is expensive, so a substitute could be American grana), and toast some sliced or slivered almonds and stir in or sprinkle on top. Oh, and I might use vegetable stock instead of chicken broth.
I served this with steamed broccoli on the side, which was a great accompaniment!
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This recipe was fabulous! It definitely takes longer than 45 minutes, and I only used about...