Reviewed: Jun. 30, 2009

So good! Recipe definitely took longer than the suggested 20 min to make the risotto but it was worth it. I used a huge vidalia onion and 1 tbsp of balsamic vinegar, which made for an amazing flavor. I'm going to add asparagus next time.

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Bluecrablvr

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Reviewed: Jun. 27, 2009

Great recipe! You definately need patience and constant attention to cooking the risotto. I added gorgonzola and mushrooms as well. The second time I made it, I switched out the chicken with shrimp and crab. Sooo good!

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captncrazy

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Reviewed: Jun. 3, 2009

I just don't get it! Most of the time I agree with the ratings. This recipe just didn't do it for me or my family. As much as I love all the individual ingredients it just tasted funky. I followed the recipe exactly and we ate it but just because we didn't want to waste it.

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: May 28, 2009

This was a good, easy recipe, although it definitely took longer than 20 minutes, but overall I had it ready less than an hour after I started cooking (I used a store-bought rotisserie chicken.) I definitely recommend using 2 onions, and adding mushrooms - I added 8 oz. of baby bellas, and reducing the balsamic vinegar. I used 1 T, I think 2 T would have worked better. I also used white grape juice instead of wine, since we are a no-alcohol family, and probably only about 6 cups of chicken broth. I think sundried tomatoes, or a good tangy salad, would have worked well with this. Thanks!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: May 27, 2009

My first risotto! So yummy:) Love the balsamic flavor and how easy it is to make! I used only 6 cups of broth and it turned out perfect, it did take a while for it to cook though, longer than 20 minutes. Thanks for a wonderful recipe, and for those that have no idea what to do with the rest of the rotisserie chicken...use it in another dish. I have mine chopped and ready for enchiladas later this week!

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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: May 25, 2009

Absolutely beautiful. Yes, I used only half the amount of vinegar, but that's just a personal preference--the only 'right' amount is the amount you like. Also, if you let the vinegar cook out a minute or so, it reduces and becomes sweet, which gives the almost a raisin-y type taste. Again, whatever's your personal preference. (the cooking times will always vary, as brands of rice vary) All in all, a hit with both myself and my husband!

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DutchMac

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Reviewed: May 5, 2009

I made the recipe as written and the balsamic vinger is too overpowering. Also, the rice takes much longer than 20 minutes to cook. It takes about 45 minutes to an hour. I may try again with less balsamic as other users suggests.

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Zippy

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Reviewed: Apr. 27, 2009

This is a fabulous recipe. My husband raved over it. I followed recipe as written with just a few changes. 1. sauted 2 chicken breasts in olive oil and garlic for chicken component. 2. added portabella mushrooms to onion mixture. 3. used 2 onions as suggested by others. 4. added grated parmesan and some sliced grape tomatoes prior to serving Yummy!

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Apr. 8, 2009

This was pretty good - this was the first time I made risotto, and while it did take a long time, it turned out well. I did thought that the balsamic was an interesting twist but it was a little too strong and overpowering. Next time will reduce to 2 tbsp like other reviewers suggested.

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betty

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Reviewed: Apr. 7, 2009

Very good - the risotto makes it (I tried substituting regular rice once and it was not nearly as good)

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Joni Hoffman

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Reviewed: Apr. 1, 2009

Absolutely delicious! I've made it so many times and it never disappoints! Some variations I do are: don't put the chicken in the risotto. I cook whole chicken breasts and serve them on the side. I stuff the chicken with some herbed goat cheese and put the same goat cheese in the risotto when it is almost done. It is so good and it ties the two together.

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JANICE

Cooking Level: Intermediate

Home Town: Antigonish, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 29, 2009

I really enjoyed this recipe, I used rotisserie chicken that I bought at the store and I reduced the vinegar to around 1/8 cup. If you don't cut the vinegar down that is all you will taste. Made like I listed above the flavors work really well together!

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Erin

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

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Reviewed: Mar. 29, 2009

We didn't really care for this recipe. I used less vinegar than called for, and that was still too much for our taste.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Had very good flavor. This was my first time making and eating risotto so I wasn't sure if it came out right. It was very "gummy" and I'm not sure if risotto is suppose to be like that. If it is then it was delicious!

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Mar. 8, 2009

I halved this recipe and I made this as a side dish without the chicken. It turned fantastic. Everyone loved it.

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Chris

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Reviewed: Feb. 23, 2009

I love this recipe and have made it several times now. I do however put the chicken stock in a pan on the stove on med. heat close to the pot with the risotto so it is hot when added each time to the risotto. I have also made it where I keep the chicken out of the dish and serve it on the side rather than in the risotto. Works well either way.

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tlb

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Reviewed: Feb. 15, 2009

I really didn't like this recipe at all, and used incredibly good balsamic vinegar. I'll be saving that for my vinaigrettes now.

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ewheat

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 5, 2009

I made this recipe exactly as written and it was awesome! My husband and I enjoyed it very much. The flavors were unbelievable.

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Cheri826

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Delicious! Very straight-forward and surprisingly simple to make... In lieu of roasting, opted to saute cut-up chicken breasts in butter. Also, used standard long-grain white rice [hangs head in shame]... Even so, makes a great dish (just takes longer with inferior rice).

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zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

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Reviewed: Jan. 27, 2009

I had high hopes for this recipe, but I found that the flavor was very one-dimensional. I love balsamic vinegar, but it was really overpowering in this recipe. If I made it again I think I would reduce the balsamic vinegar greatly and add something for some more fresh flavor. Maybe fresh chives? Or basil? We felt it would be better as a side dish than a main course for dinner.

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