Reviewed: Oct. 14, 2009

As another reviewer did, I decided to make into individual "muffins" (to cook faster). Very nice flavor and paired well with my Chicken Piccata and asparagas. Thank you, "Ken in CA", (from the Recipe Exchange), for suggesting, and EGRIVNER for sharing this different (for me, anyway) way to serve rice.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Feb. 5, 2009

This was easy to make and had a refreshing lemon zing that set it apart from other risottos I've had. My boyfriend liked it as well.

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Sarah T

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Reviewed: Oct. 25, 2008

This was absolutely wonderful, very aromatic and quite easy to make. This will be a great new addition for my collection - family loved it!

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Sep. 16, 2008

Love this recipe! Great for a luncheon. I omitted the chives, and used cilantro instead of parsely. Also, you can change the chicken stock to vegtable stock and make a great vegetarian dish. It never really got crispy and cutable for me until I removed the foil and let it cook ~10 minutes without the foil.

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mms

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jun. 13, 2008

This recipe came out really well and was easy to put together. The only thing I would change next time would be to use kitchen scissors to cut the leek stems crosswise because they were too long and I had to twirl the pieces around my fork like they were spaghetti in order to eat them!

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Feb. 9, 2008

I had something like this in a restaurant and this recipe was so close! I used 1/2 parmesan 1/2 mozzarella. I would definitely make this again and my husband asked me for the recipe to make it at the firehall so I know he liked it.

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jess

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Reviewed: Aug. 27, 2007

I typically like unusual dishes but this didn't really do much for me. It wasn't bad but I don't think I would make it again. It never really "baked". At 35 minutes it wasn't browned or firm at all so I left it in longer but all that did was make the edges VERY crispy.

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Sarah

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Reviewed: Jun. 9, 2007

I LOVE Risotto so I couldn't wait to try this. DO use Italian Arborio Rice for this and all risotto dishes. I also add the chicken broth (heated) in about 3 amounts as it helps to soak. I followed the recipe exactly and used a springform pan. (Next time I'll try parmesan cheese instead) I made two and the first one I did not cook long enough so when I took it out it was not a beautiful brown color. The second worked perfectly.

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JudyJudyJudy

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

I have been looking for a recipe for this dish for years. I used to buy these cold from an Italian cafe. I adapted the recipe to their version- using a muffin pan to make individual cakes. I also threw in some corn kernels and chopped fresh asparagus and finally, drizzled with balsamic vinegar and served with a side salad. Thanks for the recipe!

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Rowena

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Reviewed: Jul. 23, 2006

I really enjoyed this recipe. I substituted a green onion for the leek and used a provolone/mozza/parmesan mix as well as freshly grated parmesan and it turned out really well! I will bake it for longer next time, as the middle was not quite set after half an hour. It was also very good (perhaps even better) cold the next day!

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Jellena

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 31, 2006

Very good. I made it vegetarian with vegetable stock instead of chicken. It was tasty and everyone enjoyed it..

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betty

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Oceanside, California, USA

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Reviewed: Feb. 16, 2006

This was a great recipe. My family really enjoyed, even the two "rice haters"! When I flipped the pan over, it did stick a little, but I think it was still a little to warm when I did it. The next time I make this, I might add a little lemon juice to the mix to give it a little zip of flavor. If not, serve with the garnished lemon wedges and suggest your guests squeeze a little on their portion. It is almost like chicken lemon rice soup without the soup!

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Mike

Home Town: Southgate, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: May 27, 2005

Very different, and good. I made it the night before and served it cold the next day. I also really liked how it tasted warm, with the cheese all melty, before I baked it. You could eat it just like that, too. I had a hard time getting it out of the pan and recommend lining the bottom of your pan with parchment paper to make this easier. I think I would take this to a summer cookout; its nice and refreshing for a hot day and something different from potato salad!

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