Colorado @prings, Colorado
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Aug 1, 2012 on FoodNetwork.com
“Absolutely loved this recipe, the layers of flavor are fantastic. Making it with the home-made stock is totally worth it. We had it as a course in our dinne group and it was the favorite of the whole meal.
Only one criticism: The photo shows the dish with shaved parmesan on it, and most risottos are served with it, and this one is delicious...”