48 Reviews of Magnificent 1st Prize Risotto

From: Terese

On Jul 12, 2004

This was a really delicious risotto. I used my homemade chicken stock and the infused saffron gave a wonderful subtle yet distinct flavour with a glorious colour. It's important not to skimp on the final step of adding butter and parmesan because it makes all the difference in the creaminess. After that I put the lid back on and just let it sit untouched for 2 minutes before serving. Fantastic, simple recipe, thanks for sharing.

From: soulmatesforever

On Dec 1, 2003

Magnificent! Wonderful! I cut the recipe in half and used 2 garlic cloves and 1 small onion. I also added 1/2 cup frozen green peas during the last 10 minutes of cooking. Amazing flavour! Thanks for sharing!!

From: Dug

On Feb 23, 2006

I love Risotto.This recipie is great! I did add 1/2 cup of chopped fresh mushrooms with the rice, and 1/4 cup of sherry with the broth, but that's just personal preference. Bravo Peanut!

From: elsie(across the pond) morgan

On Sep 3, 2002

No wonder you got first prize; this really is the business, Mallina. I think the secret is adding the stock little by little. Thank you,this will be a regular..

From: BrattiPattiB

On Mar 4, 2007

I decided not to rate this at this time because I am probably the culprit of the failure. Ok my first attempt to make risotto before this recipe was pretty much a failure. I had some risotto in the cabinets crying out for me to try again. This recipe has been sitting in my wanting to try list for a bit... here it goes. First, I was unsure what risotto swelling and bursting might encompass. I waited for a sign thinking something like rice crispies or popcorn. When they started to toast, I figured I better start adding the liquid. Second mistake, I had broth not stock. Once all but a quarter cup of the liquid was in asborbed, I still had some pretty hard risotto. I popped a lid on it and turned the heat on very low in hopes of saving it. After having the lid sit on it for over 25 minutes on low heat. I still had a very crunchy risotto. Mistake number three.. I had been grating Romano not parmesan cheese. I am not sure if my risotto is old and causing this. The broth around the crunch was wonderful. I am going to try this again with a different brand. If that does not work, I will try with a different cook.

From: BerryCleverCook

On Jul 6, 2007

I am always pleased when I try a new recipe and it turns out well the first try. This recipe is easy and tasty. The parmesan cheese I used added a salty taste. Next time I will try a better quality cheese. I reduced the given cheese amount by maybe a 1/4 cup to adjust for the saltiness. My family enjoyed the risotto very much as a side dish. It was also very good leftover. I sauteed some mushrooms in butter and reheated the rice in the same pan for an evening meal and it was very good the second time around. Nice recipe. Thanks.

From: Jodid

On May 13, 2006

I love this recipe, it comes out perfect every single time. Thank you!!!

From: Michelle Burress Jellison

On Feb 12, 2006

Perfect, Perfect, Perfect! This is a tasty risotto. I used fresh parmesan, which gave the risotto a great creamy texture. I did not use the saffron (though I will next time), and it was still fabulous. My boyfriend and I prepared Salmon with Pistachio Basil Butter "Salmon with Pistachio Basil Butter" and served it on top of the Risotto. This was one fabulous dinner!

From: Ms*Bindy

On Jun 17, 2007

Very easy to make. I liked it a lot. I could eat a ton of it! My family, however, not as much, which is why 4 stars.

From: Belgicook

On Oct 13, 2006

Wow, wow, double-wow! I'm a big risotto fan, so I couldn't resist serving this along with Salmon with Pistachio Basil Butter. The combination was a blast, my guests had nothing but praise for my cooking! I thought that the salmon-pistachio flavor would overpower the risotto but in fact it was the opposite: the saffron and the parmesan cheese strengthened the risotto's flavor and perfumed the kitchen and the dining room with their subtle aroma. I nearly doubled all ingredients (except the saffron) for five people and it got devoured in minutes! I cooked the risotto in a large nonstick skillet instead of a sauce pan but other than that I followed the recipe exactly. Thanks for this fabulous recipe!