Years ago I attempted to make risotto and it didn’t turn out that well. I don’t recall what I did wrong, but after seeing the Creamy Vegetable Risotto recipe on dishes and dishes, I decided to try again. I’m glad I did, because it turned out great. I was missing a few items when I went to make the dish, so I made the following substitutions.
- No onions.
- Used peas instead of green beans.
- Used chicken stock instead of veggie stock.
- Used less Parmesan cheese, but added a splash of cream.
- At the end, I threw in some shrimp.
My guess is the key to making great risotto is gradually adding the stock to the Arborio rice and cooking it slowly. What veggies or protein you use or don’t use is probably less important. The creamy texture can come from butter, cheese, cream or some combination.
The next risotto I make will be loaded with mushrooms.