Collard Green Risotto and Pot Liquor Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 13, 2006
Delicious and interesting with an elegant,southern flair. I would have given 5 stars, but it's a bit time consuming to prepare.
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Reviewed: Jul. 6, 2005
The risotto turned out beautifully but I believe that the collards definately should have been started first because the risotto was finished before the greens were. (and risotto doesn't like to wait) The Pot Liquor was great until I added the molasses which I thought ruined an otherwise tasty dish. I would make again with those changes.
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Reviewed: Jan. 20, 2005
What can you say when a recipe is simply perfect??? This recipe is fabulous and well worth the time and effort. My dad was born and raised in the south and we all love southern food. These are simply perfect! Please try it! You won't be sorry! It's soooo packed with flavor, texture, everything you want in food!
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Cooking Level: Expert

Home Town: Laramie, Wyoming, USA
Living In: Cheyenne, Wyoming, USA

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Reviewed: Mar. 11, 2004
This was a fabulous recipe! A little time consuming, but well worth it. I used more bacon in the greens than was called for (6 slices), and simmered them covered for over an hour. My Southern boyfriend, who grew up eating collard greens, says these were the best he'd ever eaten. One comment - don't go out and buy a bottle of molasses just to add to the pot liquor. It's not necessary - the juice you get from the greens themselves is flavorful enough. The risotto is a nice addition, too - great flavor. I used a cheap chablis as the dry white wine. I'll definitely make this again.
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Reviewed: Aug. 12, 2003
Suprisingly delicious
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