Yum!!! This risotto is absolutely amazing. I lived in Italy for three years and this recipe tastes completely authentic. I used cubed Pancetta instead of bacon and shallots instead of onions, doubled the Parmesan cheese, then added diced Roma tomatoes and frozen peas right before serving. It was so good that my husband and I both went back for seconds and then ate the remainder for lunch the next day! It took almost exactly 20 minutes to absorb all of the broth. It took a lot of stirring, but it was so worth it. Can't wait to make this again!

Reviewed On: May 3, 2010

One Word: Yum! I substituted 1/2 cup of applesauce for 1/2 cup of the vegetable oil, then added 1/2 cup of golden raisins and 1/2 cup of walnuts and this bread turned out amazing! It took about 10 minutes longer to cook than the recipe said, but it turned out perfectly! The recipe made three loaves, which was a little much for myself and my husband, so I wrapped up the other two and gave them to friends who couldn't stop raving about how amazing it was. I will DEFINITELY make this recipe again! It's perfect for cold autumn mornings.

Reviewed On: Oct. 29, 2009

Very quick and easy. I added a little bit of celery for crunch and it turned out great. The leftovers put on french bread rolls made perfect Thanksgiving-style sandwiches! Will definitely make this one again!

Reviewed On: Aug. 18, 2009