Reviewed: Apr. 3, 2012

I thought this was delicious, however I used A LOT more stock than the recipe advised, swapped vegetable stock for chicken and also added some garlic.

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rhiannahoward

Reviewed: Feb. 14, 2012

Pretty good, though I did cut the cheese in half. The full amount would have been WAAAAY too much. Also added a chopped garlic clove and used chicken stock.

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Reviewer:

*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jan. 26, 2012

This risotto was outstanding! I prepared it with chicken broth, and I used 1/2 c parmesan and 1/2 c mozzarella cheese. Just delicious! It has the exact amount of salt needed also.

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Reviewer:

miskimberly04

Reviewed: Jun. 19, 2011

Delicious! Although I used less than half the cheese the recipe called for, it was plenty cheesy for me.

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Reviewer:

whats4dinner

Cooking Level: Beginning

Home Town: Henderson, Nevada, USA

Reviewed: Mar. 9, 2011

I had a hard time deciding if I liked this recipe when it was done. It SOUNDED great. But I encountered issues with the rice being undercooked (I have no idea how as it is a long cooking process) and the finished product is actually quite flavorless. I was thinking it would be a nice "caprese" style, savory dish with the tomatoes, basil and mozzarella. It ended up being a bit sweet, actually - not at all what I expected. It wasn't absolutely disgusting or anything, just rather bland and all around a bit of a dud. I added a lot of salt and it helped a little, but in the end none of my family really liked it (aside from the bit we picked at). This recipe also makes a HUGE amount of risotto!!! Plenty for 6+ people!

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Reviewer:

CMUBlonde

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Reviewed: Mar. 6, 2011

First time making risotto, and it was ok. The flavor was decent, but the texture was heavy.

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Reviewer:

RICECHICKIE

Reviewed: Oct. 14, 2010

I scaled by half but ended up using 1 quart of organic veggie broth. Will use more tomatoes next time, personal preference.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Sep. 16, 2010

This is a great recipe to start with. The cheese is too much if your looking for a true risotto. My Italian Grandma taught me to use a 3 to 1 ratio of stock to rice......and then she would add some more stock "just for the heck of it....you can never have too much"!!!! The outcome of the texture depends of cook. A true Risotto is high maitance....you can't leave it til it's done. "mushy" usually means the rice wasn't either "browned" enough to start or too much stock was added. It can take several trys to get it perfect.....but it's so worth it!!!!

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Reviewer:

Lara

Home Town: Fallbrook, California, USA

Reviewed: Aug. 31, 2010

I really liked this recipe. It could have used a bit more basil and sun-dried tomatoes. The heat suggested for cooking the risotto was also a bit off.

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Reviewer:

MissChefy

Reviewed: Aug. 13, 2010

I must begin this review by clearly stating that I am a HUGE dairy fan and have never in my life encountered a recipe that had too much cheese. That said, this recipe is overwhelmed by a gluttony of cheese . I love each of the flavors - but it was overkill. So sad.

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