This recipe blew me away. Maybe it's because I've never had risotto before, or maybe this recipe really stands above that "this rocked my world" bar, but I am a new believer that this has to be a regular part of my meal rotations. My friends that helped cook this with me went on and on about it, beside themselves with glee over how good it was. They were shocked that they had lived into their thirties, and had never tasted such a delight. We ate it all between the three of us over the course of two days, and made it again the next night because we just had to have it again.
The recipe was followed exactly with nuanced ingredient modifications. We used sweet white onions, that happened to be in season, fresh-grated Asiago in place of Parmesan, and this year's vintage Barefoot Pinot Grigio. It helped to have multiple hands around to take turns stirring the pot while the moisture simmers off, and to monitor the texture to perfect creamy consistency.
Over the moon to have discovered this recipe.
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This recipe blew me away. Maybe it's because I've never had risotto before, or maybe this...