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UCFMILF

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Reviewed Black Rice Risotto

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have to agree with the post from Coral Gables. I too have made all types of Risotto and it is always requested for holiday gatherings. Making this recipe was an exercise in patience. It took me 2 1/2 hours and 72oz of chicken stock. I added dried Shitake mushrooms to my broth while heating it for extra flavor and added homemade roasted garlic "

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