I just received the latest issue of Cooking Light and almost fell off my couch when I saw a risotto recipe. I was immediately skeptical of how it would turn out, but noticed that the recipe still retained a small amount of both butter and parmesan. Awesome.
Because of my skepticism, I wanted to follow this recipe to the letter. No substitutions, no shortcuts. I wanted to make sure that I would be giving fair and objective feedback on this recipe exactly as it is printed. Due to a slight oversight on my part, however, the only alteration I had to make was using dried thyme instead of fresh. Remember to use less dried herbs than fresh. I used about half of what was called for in this recipe.
I've made risotto before, and this one was definitely a little different. When you add the broth to the pot you are supposed to stir the mixture until the liquid is gone. Keep in mind that this doesn't mean gone completely. Instead, the mixture should be thick and creamy, almost resembling instant oatmeal. That is the point that you add another portion of broth. While making this recipe, however, the liquid didn't entirely dissipate. After adding the last portion of broth and stirring for several minutes, it didn't appear to that it was being absorbed. I stirred for a few more minutes. Nothing. I threw my hands up and moved on.
Strangely enough, adding in the rest of the ingredients was the binding agent that the dish needed. Everything thickened up and it looked beautiful. It tasted beautiful too. I would never know that this dish came from Cooking Light. I don't even think I have anything I would change (aside from the fresh thyme). Make this dish. Now.
I am putting the ingredients on the grocery list. Thanks!
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