For the best risotto, keep the chicken stock in a pot on a low heat while you are adding it to the risotto and remember, just keep stirring! The end result should not be too dry or too sloppy.
This was my first time making risotto and it came out just perfect! I added mushrooms instead of carrots though and crushed red pepper instead of a minced chile pepper and it was still delicious. Thanks! - 31 Jan 2008 (Review from Allrecipes USA and Canada)
this is a delicious risotto.. very creamy and the hint of spice is great. - 22 May 2007 (Review from Allrecipes USA and Canada)
I also didnt use the carrots or the black olives but used mushrooms and added fresh spinach at the end - 13 Sep 2009 (Review from Allrecipes USA and Canada)