Tried this over the weekend and glad I did. It took much longer than 20 min (more like 40) to cook but maybe I didnt have the pan hot enough. At any rate like true risotto it takes a lot of stirring to get a great end product. Used just the baby portabella, used beef broth (was what i had on hand) and forgot the shallots so used regular onion and 2 cloves chopped garlic. Left out the chives (just my own taste). I basically screwed this up every way i could, added the wine before toasting the rice, etc and yet it still came out fantastic! Served with a small steak and hubby and I ate until we couldnt move. This makes a lot so we had some for leftovers that tasted just as good microwaved the next day. Definately a keeper!!!

Reviewed On: Dec. 20, 2011

Good grief this was labor intensive but I had a lot of grapes to use up from my garden and wanted to try it. The flavor is so fresh!! I did read some other reviews and used more grapes than called for to make the 4 cups of liquid since water would only weaken the taste. I also used about 5&1/2 cups of sugar instead of 7 to cut back on sweetness. My jelly set up almost immediatly with no problems and i did not process it, just tipped it over onto the top and let it cool down that way for about 1/2 hour then tipped it back upright and the lids could be heard popping inward to seal the jar.

Reviewed On: Sep. 21, 2011

5 stars for the idea and filling. I read reviews and did a few alterations but kept the basic recipe. I used a round loaf of peasant bread from price chopper (too hard-wont use again) I mixed olive oil and garlic powder and brushed the inside bowl and the outer surface with it before filling and wrapping in foil. I used a jar of marinated roasted red peppers in place of regular red peppers for taste and softness. The result was delicious had it not been for the toughness of the bread. I need a much softer bread for the next time. Co workers loved the flavor. I did as one reviewer said after making the night before and leaving in fridge I took out and let sit at room temp for 30 min. then baked in foil for 30 min. It was still only slightly warm-not hot enough for my taste-this could have been because of the tough shell of the bread I used. All in all a great idea and very tasty.

Reviewed On: Aug. 9, 2011