Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.!
Simple and absolutely delicious! I used my dutch oven instead of a skillet and I did not add any salt because I used salted butter and with the large amount of broth it just was not necessary. Perfect flavor and texture. Thanks for another winner chef john!
This was delicious. I've never made risotto before and it came out great. I substituted Arborio rice and it worked perfectly. I don't think it needs as much salt though. Next time I'll just lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well.
Outta the park - what a wonderful dish! The simplicity and ease makes this a treat to be repeated. We had arborio in the pantry, but will invest in carnaroli soon. We had a lot of shallots on hand, so used them - and we had baby bellas, but next time will use whites for a "brighter" dish. Sweet Italian sausage and salad on the side, and a Crane Lake petite sirah.... Chef John, what an inspiration you are. Your blog site and videos give me great joy.
Made this last night and it was fantastic. I love risotto and make it often but did not have time to be held hostage at my stove stirring and ladling last night. I've used Ina's baked risotto in the past but came across Chef John's yesterday and decided to give it a try. I made a few modifications based on what I had in the house...broccoli instead of mushrooms and added a bit of chopped garlic and white wine. Otherwise followed the recipe exactly and it was absolutely perfect. Loved being able to stick in the oven for 15 minutes and walk away. Awesome recipe. Thanks Chef John!
I've made this twice now and we really enjoy it. My daughter loves risotto, particularly my own recipe, but this recipe is easier than mine and has turned out perfectly both times. This last time I taught her how to make it so now she can make it on her own. We added chicken, more garlic and peas to ours and there are never any leftovers in our family. Thanks for a great, fool-proof recipe.
It was my first risotto ever had to use milk instead of heavy cream (mine expired) it turned out great anyway. Definitely will make it again
Me and my family loved it! The only thing that I did differently was to add a bit of white wine.
First time I've made risotto and this was it! I'd never even cooked with Arborio rice before. Despite my mistake with adding the heavy cream before putting it into the oven (oops!) it was the bomb! I have to say that because we are such a garlic-loving family I had to add 3 or 4 minced garlic cloves with the onion. Lovely outcome! Just wonderful! This will be on the table at least 3 times a month! Thanks for the recipe Chef John!
This came out very grainy. Too much time in the kitchen for serving at my dinner party.
