Reviewed: Nov. 14, 2006

This is tasty but I agree with the previous review. It looks like slop and seemed more like a side dish or a lunch meal to me. I would do chicken breasts separately next time if I were to have it for dinner.

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JUNIPERLEE

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Reviewed: Nov. 14, 2006

Awesome recipe. I used 2 sweet large onions. And topped with fresh grated parmesan cheese. So delicious. My family at it all immediatly and requested for it to be added into the fav meal rotation. I will definatly be making this again. Although I agree it need to be pulled off the stove before the last cup of broth is absorbed and it did take me 30 mins to cook. May a slighltly higher heat next time. Thank you so much for sharing! I served with Garlic bread and a salad for a complete meal. Now to find a big enough pan so I can double it and have left overs!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Nov. 14, 2006

So yummy. Store bought roasted chicken was perfect and made it so easy.

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ANNE92C

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Reviewed: Nov. 14, 2006

Amazing, I made it as it was stated but put 4 onions as recommended..I love onions. \we love balsamic and could have added more, but overall, it was perfect!

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WENDOPIA

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Budapest, Pest, Hungary

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Reviewed: Nov. 12, 2006

This was very delicious. I gave it 4 stars only because of the presentation. It looks like slop! I will definately make it again, but I will cook chicken breasts separately and serve them whole or in strips over the rice.

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padkitchen

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Reviewed: Nov. 9, 2006

DO try this! Pre roasted garlic chicken from the store really made this simple. I used 1 TB balsamic vinegar per other posts, and upped the rice to 2 cups although next time I wouldn't unless feeding a crowd. That much rice did take 7 cups hot broth. Used mostly homemade broth but had to add boxed. Don't skip the WINE part!! I added dry thyme to the final broth stir-in because it needed more flavor. Topped with dry grated Italian Blend cheese. The overall broth adding process took me about 30 minutes not 20 (maybe my stove was not hot enough). I would also suggest pulling off stove to serve before that final broth is absorbed, or else it will soak up TOO much once served. VERY GOOD. Thanks for sharing.

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LDALLAS

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Reviewed: Nov. 7, 2006

This was absolutely delicious. I don't know why I was always so scared of making risotto....it may be time-consuming, but it's also EASY! A few alterations: I used 3 onions instead of 1 (they shrink down so much when caramelized), 2 garlic cloves, and only a tablespoon of balsamic (and that was PLENTY). This was an amazing dish...well worth the time (took nearly an hour and a half from start to finish). Left out the thyme at the end...instead sprinkled it with parmesan. Can't say enough good things about this dish! P.S. It really doesn't matter how you prepare the chicken, you can barely taste it in the dish! P.P.S. Used a dry Pinot Grigio for the wine...wonderful!

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shelleybelly

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Reviewed: Nov. 6, 2006

Yummy! My first time making risotto, and I loved it! Make sure the broth is hot otherwise it will not soak up. And be patient, because it is so great when done right!

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CAWONDER

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Reviewed: Nov. 5, 2006

This was delicious. It did take a long time. I seasoned the chickened breasts with thyme and boiled them, then used the bouilon for stock (I had to add a bit of water and one bouillon cube to get 5 1/2 cups). I used 2 onions and next time will try 3. I skipped the butter, it was plenty rich without it.

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Juliana

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Reviewed: Oct. 24, 2006

Great added mushrooms, garlic, and minced peppers for some heat... Result is well worth the work. Creamy and delicious!!

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CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Oct. 23, 2006

This is so delicious. I didn't need the full amount of broth, just kept adding until the risotto tasted done. Definitely use a rotiserrie chicken from the store. It adds to the rich flavor and the chicken is so tender.

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julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

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Reviewed: Oct. 22, 2006

My husband enjoyed this, it was my first time using balsamic vinegar, and I am just not a fun of this taste.

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Amber

Cooking Level: Intermediate

Living In: Rock Falls, Illinois, USA

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Reviewed: Oct. 17, 2006

I made this on a whim for a friend and after we finished we both sat at the table for a few minutes basking in the afterglow. Really, really good. I added mushrooms (oyster) because of other reviewers' suggestions and I'm glad I did - gave it a little more texture. Yum!

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OTTAWAROBS

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Oct. 5, 2006

I really liked this recipe. I made it using the chicken stock recipe by Margaret Price. I also added mushrooms as suggested by some people. I tasted it before adding the caramalised onions and it was delicious. I didn't think it was as good after adding them, but that is just my personal taste. All in all a fantastic recipe. Will definately be making this one again

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Simon

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Reviewed: Oct. 2, 2006

Very tasty - followed the directions exactly and turned out great! Will definitely make it again!

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lovetocook

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2006

We thought that this was delicious!

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Lena

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2006

I also increased the risotto to two cups and used about 6 cups of broth. I added way too much balsamic vinegar, which I typically love, but this was way too overwhelming. Only a few tablespoons would work.

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Meredith42

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 26, 2006

this recipe is great! i used chicken parts and boiled them with vegetables for a home-made stock. the result was perfectly tender chicken and a flavorful broth. i took the advice of other reviews and added double the onion & included fresh mushrooms. this was a delicous dish!

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rocky34

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Reviewed: Aug. 9, 2006

Incredible tasting meal. It was my first time making the risotto and I didn't have the wine or broth simmering when I added them. The texture was a little sticky but it still tasted great!

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tileterror

Cooking Level: Intermediate

Home Town: Canyon Country, California, USA

Living In: Stevenson Ranch, California, USA

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Reviewed: Aug. 4, 2006

This is very satisfying. The caramelized onions make the dish, so I would suggest using more - I actually quadripled the amount of onions. I also cubed and fried my chicken breast until it was golden brown, but still more moist than roast breast. Added a bit of Guoda cheese to the risotto and skipped the thyme as I didn't think it very fitting.

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