Inspired by the fresh vegetables from the farmers' market today, I decided to try the "Spring Vegetable Risotto" recipe from Cooks Illustrated. Normally I do not like risotto. They often taste blend and monotonous, and I hate undercooked rice.
The recipe is definitely lengthy for a simple dish like this. First you have to cook a broth, then you have to saute the veggies for the dish, then you prepare the rice part. The whole thing took me about 2 hours and my hungry husband said it was not worth the wait. I think the resulting risotto was much better than most risotto dishes I've had in the past, but risotto is still risotto. I am not sure how anyone can turn it into a "wow" piece.
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