Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements bbq meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the centre).
Made this one a couple of times now. I use veggie stock and put the mushroom stalks in when simmering the stock. I usually just use one type of mushroom too - whatever is cheapest in the supermarket. Serve with parmesan cheese and lots of black pepper. Love it for lunch too. Thanks! - 30 Sep 2010
My husband and i absolutely loved it! I've tried a few other recipes before but it wasn't as good as this. This simple and easy to follow recipe will be on our regular menu. Yayyy ❤ - 03 Feb 2018
This was by far the best risotto I have ever made and I have made a fair few. Setting the mushrooms aside with their juices and then adding them right at the end is something I have not done before and it was genius. I really liked the chives as well I usually add parsley so this was a great addition. My entire family raved about this recipe and it has now been added to our family cook book. - 23 Dec 2017