my family loved it but I think the chicken broth overpowers the rest of the seasonings.

Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.

In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.

Risotto cooked with saffron

This risotto was quite a challenge! Talking with Nico, a friend I met through Cookpad Italia, we wondered: what would a carbonara risotto taste like?So, we challenged ourselves to try it... And I have to say, it was a success for both of us!Here's my version of carbonara risotto.

Risotto with mushrooms is a tasty autumn first course; one of my favorite dishes

If there’s a wonderful place where cultures meet, it’s the kitchen—and risotto alla Milanese is a perfect example: rice and saffron, each with its own rich history. Some people make it with bone marrow, others add sausage or gremolada (from the Milanese 'gremolà', meaning chopped), which is a seasoning made from chopped parsley, garlic, and grated lemon zest. But the real secret is the broth, the key element that gives it its classic flavor. The origins of risotto alla Milanese go back to the mid-1500s. Its ancestor is carefully described by Bartolomeo Scappi in “L’opera dell’Arte del Cucinare.” The beautiful, intense yellow color from the saffron immediately brings to mind something precious—so much so that the famous chef Gualtiero Marchesi celebrated this by adding a shimmering gold leaf to the center of the dish.

So I know risottos can seem really complicated and scary.. But they really aren't :) you do have to have a little bit of time to make it but it serves as a beautiful side dish that is sure to impress. 💁

Risotto is so yummy and delicious :)

This is recipe I tried 1 day my mom said she never had a risotto dish