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Parmesan Risotto

Recipe photo courtesy of Maria Robledo

You only need a few essentials for this basic version of risotto.

Source: Martha Stewart Living, February 2000



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How would you rate this recipe?
  • kvnsgrl
    29 NOV, 2013
    Very tasty and adaptable.
  • MS10593083
    8 APR, 2012
    We enjoyed this risotto very much. The methodology was authentic, but I was a little puzzled by the wide range of quantities...there is a big difference between 6 and 8 cups, and 4 to 6 Tbs. I chose the lesser amounts of both. I followed the recipe pretty much exactly except I used a yellow onion instead of shallot, and added 2 cloves of garlic. Since I used salted butter, regular broth, and was generous with the parmesan, I did not add salt on the finish. Rich, creamy goodness :)

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