Served to company with rave reviews. I made it partly ahead so I wasn't in the kitchen the whole time by preparing risotto according to this recipe, but used only 3 1/2 cups liquid (reserved the remaining 2 cups for finishing the risotto), and cooked on medium-low heat for 16 minutes. After 16 minutes, I removed the rice from the heat. Because I was going to use it within the hour, I just slid it to the back of the stove, no heat, and let it sit. When I was ready to finish, I sauteed the mushrooms, then added the partly-cooked rice and remaining broth, then finished with parmesan and seasoned to taste. Perfect!

Reviewed On: Nov. 25, 2009

I've been making this for years, except I use 2 pkg. raspberry Jello, a quart of applesauce, and a package of cinnamon red hot candies dissolved in the water. I also add an envelope of Knox gelatin to help in the firming process, and it fits perfectly into a green Tupperware jello mold.

Reviewed On: Jun. 26, 2008