Jonathan K
British Columbia
Canada
About Jonathan
Member since Aug 20, 2007
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I make a risotto very similar to this, but add a little butter before letting it rest. I find that this adds even more richness while not taking away from the creaminess created through the cooking process.
Porcini risotto is my favourite, but the great thing is that there's nothing to stop you from expirementing with all kinds of ingredients.
One thing to be careful of is the quality of your stock (and believe me I learned the hard way when I made risotto at a friend's place and all he had was Oxo! Never, ever again). Stocks with high sodium content can leave you with a risotto that tastes far to salty. Either make your own or buy high quality/low sodium stocks.
Great site. Very professional.