This recipe is magic. It came out of the oven and was perfect. I want the walnut crunch on everything going forward and I will never make risotto on the stove again!
Holy risotto! Made this tonight and it was EVERYTHING. My riff on this recipe will be featured in my March Collection (on the second Saturday of each month I publish a collection of what I’m cooking, what I’m reading, and what I’m noticing) because the whole world needs to try it. Thank you!
AMAZING! I didn't need to add any broth once I pulled it out of the oven. It was just a little soupy and perfect. Don't sleep on the walnut chili crunch! It's easy and so yummy. This is definitely going in the regular rotation and will be a go-to when entertaining vegetarians!
I used Marsala wine because it’s not quite warm enough for me to have switched over to my white wine season in NY. Loved the punch it gave this risotto. Like chicken Marsala but so much better!
This is so delicious, we loved it. I used a le creuset Dutch oven and it needed 55 min in the oven and a few more min over medium heat on the stove. Added peas and used cashews for the toasty crunch. Can’t wait for leftovers tomorrow night
This was incredibly tasty and satisfying and the walnut topping and addition of Gruyère (vs straight parm) made it over the top yummy. Such a perfect winter comfort food...evokes a savory version of oatmeal w granola on top! I had some leftover dried porcinis from another recipe, so I poured a cup of boiling water over those and let them steep for 30 mins, then strained the broth and added that instead of beef broth at the end of the cooking. Delish
I have never attempted rissotto before and this was perfect. I made before changes and it did come out watery but I just cooked it a bit longer on the stove top without a lid since I had already added the wine and after 10 more mins or so it was perfect consistency. I used regular broth and wish I had done low sodium like she recommended but interestingly it lost some of the salt taste by the next day and was perfect. Will make this again.
Thanks for the fab meatless ideas for Catholics in lent right now! Excellent timing 😁
This recipe is magic. It came out of the oven and was perfect. I want the walnut crunch on everything going forward and I will never make risotto on the stove again!
I have “quick cook” brown rice. directions require 3c liquid to 1c rice and simmering for 20 mins. Should I follow this ratio and timing?
Holy risotto! Made this tonight and it was EVERYTHING. My riff on this recipe will be featured in my March Collection (on the second Saturday of each month I publish a collection of what I’m cooking, what I’m reading, and what I’m noticing) because the whole world needs to try it. Thank you!
AMAZING! I didn't need to add any broth once I pulled it out of the oven. It was just a little soupy and perfect. Don't sleep on the walnut chili crunch! It's easy and so yummy. This is definitely going in the regular rotation and will be a go-to when entertaining vegetarians!
I used Marsala wine because it’s not quite warm enough for me to have switched over to my white wine season in NY. Loved the punch it gave this risotto. Like chicken Marsala but so much better!
This is so delicious, we loved it. I used a le creuset Dutch oven and it needed 55 min in the oven and a few more min over medium heat on the stove. Added peas and used cashews for the toasty crunch. Can’t wait for leftovers tomorrow night
This was incredibly tasty and satisfying and the walnut topping and addition of Gruyère (vs straight parm) made it over the top yummy. Such a perfect winter comfort food...evokes a savory version of oatmeal w granola on top! I had some leftover dried porcinis from another recipe, so I poured a cup of boiling water over those and let them steep for 30 mins, then strained the broth and added that instead of beef broth at the end of the cooking. Delish
You got me hooked on buying frozen rice! Now how do I make this with frozen brown rice? Thank you!!!
So good. So so good-I think I might need that walnut crunch on hand at all times. Threw some leftover on some pasta last night & it was amazing
Any chance I could use quinoa?
Did anyone double it? This sounds like it would make great leftovers but I think our crew will eat the whole thing. I’ll report back . . .
Delicious! The red wine sub gave it a "meaty" vibe. This rivals my favorite Good Mood Food butternut squash farroto!
Do I used the same amount of broth if I sub farro?
I have never attempted rissotto before and this was perfect. I made before changes and it did come out watery but I just cooked it a bit longer on the stove top without a lid since I had already added the wine and after 10 more mins or so it was perfect consistency. I used regular broth and wish I had done low sodium like she recommended but interestingly it lost some of the salt taste by the next day and was perfect. Will make this again.
Yum! This looks fabulous