Vidalia Onion Risotto with Feta Cheese

This is the same recipe my mother uses and it's one of my favorites.

I'm a veteran risotto maker, and this was one of the best to date. Sumptuous.

I love this recipe, it's a comfort food for me. This was the first risotto I ever made and I've done this a hundred times since. The creamy rice and the feta just go so well together

This was really bland. The only way to save it would have been to add a lot more cheese which wouldn't have kept it light. I was very disappointed, because it had gotten great reviews, but I guess I just like bold flavors.

This risotto was ridiculously good! If you have a pressure cooker, it's that much easier. Reduce the liquid to 2 cups broth for every 1 cup rice. Add 3 tablespoons of wine per cup of rice. Raise the pressure, cook about 8 minutes, and you're done! No stirring required!

This is a quick yet sophisticated dish. The combination of flavors are spot on--it is absolutely necessary to use all of them, including the fresh ground pepper finish, to truly enjoy what this risotto has to offer. I like to saute my onion and garlic about three minutes instead of the one specified in the recipe, but you don't want to saute much longer as the onion should remain intact for the finished product.

This was my first time making risotto. It came out wonderful. Unlike some other people though I found it just as creamy the next day.