Followed a combination of reviews, used fresh salmon baked in foil for 40mins with salt, pepper, olive oil and lemon juice. Used two potatoes boiled and mashed in place of the potato flakes. Didn't add celery salt or dill weed. Baked in the oven for 20 minutes. Overall turned out very well, served with a garlic aïoli.

Reviewed On: May 29, 2009

Have made these a few times, the first time I struggled greatly getting the rice to form into neat round balls however I found if you place the risotto in the fridge for a couple of hours it makes it really simple to shape. The only other thing I would suggest is using bacon instead of ham, you don't need much put it provides a more distinct flavour and also gives them an extra crunch. All in all a great recipe.

Reviewed On: Feb. 24, 2009