CookEmonster| 06/12/2018
My family loved the risotto, but I detoured quite a bit from the recipe; I only used about half the amount of rice, based on a tried and true recipe I found years ago. I use a shallot instead of an onion. Better overall flavor. I also use salted butter as it prevents me from over-salting it on my own. I also put the saffron in with the stock as it warmed on the stove. This gave the stock a beautiful color and helped evenly distribute the flavor of the saffron.
(As an aside, never use canned stock for risotto. You can taste the metal. There are far better stocks or broths that come boxed. Also, warm your stock so you don't continually cool the rice while cooking.)
Overall, great flavor and it is the new standard in our home. I would love to try this with a hard goat cheese instead of the Parmesan sometime. I served this was rosemary chicken, which blended nicely with the rice.
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