Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method of risotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it.
Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing.
Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If you prefer bigger (or less) flavors, try it only AFTER you taste it as it's meant - great recipe as is!!
This recipe was great! my first time making a risotto, I did just like the other reviewers said, followed the recipe exactly, and it was DELICIOUS! i wouldn't change a thing. My boyfriends mother repeatedly said "its like a 5 star restaurant!" Thanks so much for dispelling my fear of risottos and making me look like a master chef. I can't wait to make it again!
I adapted this recipe to make in my InstantPot® (so much easier, and not standing and stirring). Steamed the asparagus as directed, then sauteed the onions and celery in the IP, using the saute feature. Added the garlic, wine then only 2 cups of chicken broth. Sealed and set on manual for 6 minutes. At the end of the 6 minutes, I released the pressure, opened the pot and added the asparagus and switched to "keep warm" until hubs finished cutting the lawn! Right before serving, I added the parmesan and lemon juice as directed. It was really good, and I'll make it again, this very same way.
Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began sticking towards the end of cooking. This requires getting a lot of pans dirty for one dish. Taste of finish product good, but the work to get there for a simple side dish was a challenge.
Very nice - very simple. Only change - ( For us your milage may vary ) More garlic more wine hold off 1/2 the celery until about the last 4 minutes so it still has a little crunch and holds it's own.
Fantastic exactly as is which is a rare rating for me as i always tweak things. Thanks!
Didn't change a thing and it turned out fantastic. My first time making a risotto and your recipe made it worthwhile.
