18 Reviews of Kittencal's Creamy Parmesan Risotto

From: Che~Sara`

On Nov 9, 2005

I made this last night and though it took quite a bit of time as warned, it was well worth it. The first time I ever made risotto and it was a success!!! Absolutely delicious and I will make again! Thanks, Kittencal!

From: evelyn/athens

On Sep 27, 2006

Very flavourful risotto - just enough parmesan cheese to 'bind' but not overwhelm. We all loved it with pot roast and its gravy.

From: *Ty , Ry & Sophie's Mom*

On Sep 28, 2007

This dish was amazing. It took me an hour and a bit to get the risotto to the consistency that my boys like. I threw in some spinach and oyster mushrooms with the shallots in the beginning. Maybe I'll put the spinach in later next time. I also put in 1/2 cup of white wine to the shallots, garlic, spinach and oyster mushrooms and reduced it before adding the rice and broth. For the broth, I used "Pacific Organic Chicken Broth" bought at Whole Foods, and it worked marvellously. Kittencal really knows her stuff. You should try her crumble!

From: slkendrick

On Nov 9, 2007

OH MY GOODNESS!! This was FANTASTIC!! It was my first time making risotto...and I was panicking based on hearing that it is so difficult to make...but this recipe is a PERFECT guide!! The flavor is very RICH...but FABULOUS!! I am such a big fan of all Kittencal's recipes...so i am not surprised this was a huge hit too!! We served it with steaks from the grill and steamed asparagus...it was the perfect starch! Thanks Kittencal!

From: zannah17

On Sep 14, 2007

This was great!! My 1st time making risotto. I always thought that risotto was very hard to make, but it's not! The directions given here are very easy. I made exactly as directed & it turned out great. My husband LOVED it... & I mean he thought it was fabulous. I served with Flat Iron Steak marinade #172746 & a green salad. Fantastic! Thanks Kittencal for another great recipe!

From: Dylan's Grandpa

On Apr 5, 2007

When cooking for a picky bunch, this recipe will please everyone, and it as easy to make as risotto gets.

From: Chef #1333506

On Nov 8, 2009

This was my very first attempt at risotto and it was a success. Directions were easy to follow. Because I had always enjoyed risotto that had been made with wine, I substituted at 1-2 cups of the broth with white wine. Twas sinful and delightful!

From: GoIrish

On Mar 16, 2007

I love this risotto, have made it a number of times, and it always comes out great.

From: Stacey Q

On Nov 21, 2007

This was really yummy. I had never made risotto before and like other reviewers I was a bit aprehensive. I didn't have an onion so I had to use onion powder instead and I only used 100g of parmesan cheese but I thought the cheesyness was perfect. A great recipe KITTENCAL!

From: jadique

On Aug 4, 2007

This was fantastic, restaurant quality. This is very rich it is the "cheesecake" of the grain world. 1 1/4 cups parmesan weighed out to about 75 grams pre-shredded. You want to time your meal around when your Risotto will be ready because there is a fairly small window you have to hit. This pairs wonderfully with fish. I found with the richness of it I wouldn't eat a whole plate of it so for me this recipe made about 6 servings as a side. Cant thank you enough for this recipe.