This is such a forgiving recipe! I didn't wait for my butter to get to room temperature. I used grey sea salt that was too chunky (didn't have reg. salt). Even with these "user" errors, the coffee cake was fantastic. I can't wait to make it again correctly :-) Yum, yum, yum!!!!

Reviewed On: Oct. 19, 2009

I will rate this a 5 with the following revisions: -2Tbsp olive oil for the rice and 2Tbsp for the leek mixture -Def. needs more veggie broth, 6-8C depending on your rice -More like 1 1/2 tsp fresh ground pepper -1/2 tsp fresh ground salt at the end -1/2 lemon squeezed over risotto at the end and then blended just before serving. I love a hint of lemon whenever I cook with shrimp... This is a keeper risotto recipe!

Reviewed On: May 11, 2008

This was EXCELLENT! Very easy to make. Enough for an entire meal. I didn't alter the recipe. I used meat from a roasted chicken I bought at the store. I will absolutely make this again!

Reviewed On: Apr. 30, 2008