Reviewed: May 1, 2012

I did love this recipe, HOWEVER: the recipe doesn't say it, but I think that the dish will look a lot more appetizing if you brown the sausage. The recipe also doesn't say to cut the sausage, I did. Brown the sausage FIRST (either cut or whole) and THEN add the onions and continue the recipe as written. I Didn't use the peas because of food allergies.

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Reviewer:

Milly Suazo

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Cooking Level: Expert

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 30, 2012

This recipe was pretty good. I made exactly as written, but I think next time I would maybe try using regular white rice cooked in wine and broth. This meal was just a little too mushy, but the flavors were wonderful!

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Reviewer:

arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Apr. 30, 2012

This Risotto is so worth the work, all the flavors of the garlic, thyme, Chardonnay really work well together! I also added in some sauteed baby bella mushrooms because we love them so much, served this with a side Caesar salad..it was perfect!

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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 29, 2012

This was my first Risotto, I was always intimidated to try it. This recipe was very easy to follow! Great flavors, the whole family enjoyed it!

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Reviewer:

Suz

Cooking Level: Intermediate

Reviewed: Apr. 27, 2012

Didn't care for the sausage in this.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 26, 2012

So good! only thing is i didn't have peas so i sub. with mushrooms! It is absolutely deli-sh! will be making this again.

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Reviewer:

CoOkInGnUt

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Williamsport, Pennsylvania, USA

Reviewed: Apr. 25, 2012

Loved this risotto. I didn't use the wine just all chicken stock and it turned out great. I had my chicken stock in a separate pan on the stove and added it hot into my risotto pan.

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Reviewer:

CAROLC80

Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

Reviewed: Apr. 24, 2012

Excellent simple risotto. I had to jazz it up to our taste with extra garlic and onion and some saffron. Yummy satisfying and rich! Thanks for sharing!

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Reviewer:

mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Apr. 24, 2012

A hit with the whole family! Recipe unclear. Parmesan cheese isn't even in the ingredients list and it says put 1/4 up in at one point and the remainder at the end. Ended up just adding another 1/4 cup and it was great : )

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Reviewer:

BlessedBaker

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

Some very important things to keep in mind when making this recipe, to make it as delicious as possible:) 1. Do NOT use regular rice. You must use risotta rice. It kind of defeats the purpose of the recipe if you don't. Risotta rice is denser and more pasta like than regular rice. It's delicious! You'll be happy you did. 2. Make sure the wine is almost fully absorded before moving on. 3. The broth portion of this recipe takes about 30-40 minutes. You should heat the broth on low in a separate pan and add 1/2 cup at a time and stir until is absorbed. This is what makes the rice so flavorful. 4. Use FRESH parm, not the jarred stuff, about a 1/2 cup to full cup. Yummers! 4. Upon completing this, the one thing I would do different is either grill or really brown my sausage before adding it in, I think this would make for a much nicer flavor. I make risotta all the time, tonight I had this chicken sausage on my hands and didn't know what to do with it. Came across this recipe and was thrilled for the suggestion. Enjoy!

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