No-fuss risotto with Parmesan and herbs from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Yildiz100 on November 09, 2015

    I’m so surprised that two people before me gave this a low rating. I’ve made this several times and this technique produces the best risotto I’ve ever made. I usually overcook risotto when using a more traditional method. I follow this technique for every risotto now, and I just substitute whatever add-ons I want to use that day.

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