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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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Reviewer:

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: Expert
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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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Reviewer:

Rowena


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Reviewed: Jul. 24, 2006

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

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Reviewer:

betty

	Cooking Level: Intermediate Home Town: Metuchen, New Jersey, USA Living In: New Brunswick, New Jersey, USA
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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 Home Town: Burnaby, British Columbia, Canada Living In: Vancouver, British Columbia, Canada
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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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Reviewer:

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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Reviewer:

ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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