I am usually a caesar salad in a bag gal, but I swear unless I am super pressed for time, I will never go back. I didn't use anchovies, and I was a little skeptical about coddling an egg, but it all worked out. Please don't let that disuade (sp?) from trying this recipe. I used olive oil instead of safflower oil, did not use anchovies because i couldn't find them, I used lemon juice from a bottle, and I cannot believe the results. I normally always use more garlice than called for, but in this situation I wouldn't .... Jeff must already love garlic and his measurements are spot on!!! Thanks Jeff...fabulous...whoever put 1 star did something terribly wrong!

Reviewed On: Nov. 22, 2009

This is absolutely fabulous. The first risotto I ever attempted,and I was silly enough to try it for a progressive-ish dinner party. We were invited to one house for a "gansta" dinner party, but were each asked to bring a course. I prepared it about 3/4 of the way at home, and then put it in a casserole dish to keep it warm. Brought the remaing broth with (and prepared mushrooms) to the party to finish off. I was so pleased with how it turned out, and so was everyone else. I did use only about 1 lb of everyday mushrooms, and added a little more parmesan than called for. Way easier than I thought. I was worried that it would take forever, but each 1/2 c. broth only took about 5 minutes to reduce. SO happy with the results I was so intimidated to do this before, but not anymore. I would suggest cleaning dishes right away as it gets pretty darn sticky!

Reviewed On: Nov. 22, 2009

Wow, these are DEEE lish! I don't really care for apple pie, but I went back for seconds with these. Thanks Pam! Super Easy and they smell SO good cooking....will make these again and again and again.

Reviewed On: Nov. 21, 2009