Reviewed: Oct. 28, 2007

This has become my husband's favorite dish and my "signature" dish that everyone requests! I love it!!!

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Reviewed: Oct. 22, 2007

We really loved this risotto. I didn't have roasted chicken so I just marinated some in the balsamic vinegar and cooked it and then shredded it. It did turn the risotto brown, but it tased absolutley delicous. I had a hard time not sneaking bites before I served it.

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Chocoholic

Cooking Level: Intermediate

Home Town: Roanoke Rapids, North Carolina, USA

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Reviewed: Oct. 19, 2007

I've made this several times, and it's a very good risotto recipe. I've never used the full amount of chicken broth called for by the recipe. I recommend using a store bought roasted chicken for ease and good flavor. Fresh thyme is better than dried, but I've used both. I also like to add a good helping of fresh parmigian or romano cheese.

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lexmidd

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Reviewed: Oct. 19, 2007

This recipe turned out well; however, the amount of broth recommended I found was way too much. I made it to serve 6 and it recommended 10.5 cups of broth for 2.25 cups of rice. I only used about 5-6 cups of broth. What I love about this recipe is that the initial taste isn't anything spectacular, but once you eat a serving, its tough to avoid seconds. Substitutions: I couldn't find fresh thyme so I went with fresh rosemary, turned out nice. I also added some seal salt and minced garlic for taste.

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Jesse R

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Reviewed: Oct. 14, 2007

I have to give this a 3 rating. Although it was very tasty with a creamy texture, we felt it really wasn't worth all the work. The only thing we did differently was to saute some mushrooms and add them. It was good and also a good use of leftover roast chicken.

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RONP

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Reviewed: Oct. 5, 2007

The only change I made was that I added mushrooms. This was a wonderful hearty filling dish.

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L. Douglas

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Reviewed: Sep. 17, 2007

This was an easy recipe to make. I did add 1/2 C. of mushrooms and 1 bunch of asparagus tips. If I made it again I would reduce the balsamic vinegar as it's the overwhelming flavor. Good reipe for a cold day!

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Janene

Cooking Level: Expert

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Reviewed: Sep. 9, 2007

My family really likes this meal a lot, and I have even made it for the In-Laws and mom-in-law requested the recipe. I really don't deviate from the recipe at all, and I use a rotisserie chicken. Be careful with the balsamic vinegar, a little goes a long way.

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FlaMommy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Naples, Florida, USA

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Reviewed: Aug. 18, 2007

This dish was alright. I could taste the vinager alot. Probably why I didn't like it as much. Plus slowly adding each cup in takes a long time.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Aug. 14, 2007

I made this almost exactly to recipe, except I shitake mushrooms and used only 5 cups of broth. Turned out great, wonderful, warm, home cooked comfort food. The only thing I would change would be to add less onion. I felt is was a little overpowering and I'm not a huge fan of onions.

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Mandy

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Reviewed: Aug. 3, 2007

This recipe ended up great! I took around 45 minutes for the risotto to finish. I added no other veggies as I had none (oddly). I also thought I had balsamic vinegar in the cupboard - but I didn't, so I used a bit of cider vinegar, just for the bite. Ended up great, but I think the color would have been better with balsamic! I'll try it again with it, and some other veggies. I also sauteed some chicken in garlic and lemon juice, and it added a great taste to it. The risotto was creamy, and my boyfriend said it was like "an orgasm in my mouth." So, overall, a keeper!

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AnnA

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Reviewed: Jul. 26, 2007

This was first rate! LOVED it! Thanks so much for sharing.

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Kelly M.

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Reviewed: Jul. 18, 2007

I made this recipe without the onions, and it came out very good, but also very rich. I subtracted one cup of broth, and replaced it with a cup of Parmesan cheese. The cheese is probably what made it so rich, but I really liked that addition. It turned a main course kind of risotto into something that you would want on the side, since it's so rich.

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Megan

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Manteca, California, USA

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Reviewed: Jul. 7, 2007

DELICIOUS! Like others, I added garlic and 1 cup of mushrooms. The next time I make this I plan to add more wine. I found that the the second day leftovers was even more delicious. HIGHLY recommend this recipe!

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MiriamShaya

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Reviewed: Jul. 5, 2007

A lot of work, but worth it!

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RebeccaLK

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Reviewed: Jul. 4, 2007

Oh my god! I love this dish. I didn't change the amount of vinegar as I am a big fan of Balsalmic. I have made it a few times and I added asparagus one time and green beans the next. Both were great.

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brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

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Reviewed: May 27, 2007

This was amazing, my boyfriend told me it was the best thing I ever made. Definitely start the rice at the same time as the onions, it took me 2 hours start to finish. I reduced the amount of vinegar to 1/4 cup and it was still a strong flavor. I added frozen yellow corn to the last cup of broth, and added about a teaspoon of TRUFFLE OIL when I added the butter. Omitted the thyme. Delicious!

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Jenny

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Queens, New York, USA

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Reviewed: May 26, 2007

Very Disapointed! This looks like a big ple of mush - I was embarassed to serve it even to my own family!!! Thank goodness I didn't serve it to company! After reading other posts I did put mushrooms in as well, but I was going to also add minced garlic but I did not. Maybe if I did add the garlic it would taste better? My family eats almost anything but this got a big thumbs down. The taste was terrible - all I tasted was the vinegar! Just drink vinegar straight out of the bottle to save yourself some time. Ewww.... Don't waste your time as it also takes FOREVER to prepare! MUCH longer than what the recipe says. What a disapointment. :(

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RAYRAYL

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: May 23, 2007

I think this recipe is great. I didn't have any trouble absorbing all the liquid, and I thought the balsamic flavor was perfect. I'm making it for the second time tonight!

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LaurenKU

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Reviewed: May 5, 2007

This recipe was good- I loved the caramalized onions and balsamic together- but it wasn't as flavorful as I had hoped. I am used to making my risotto with parmesan cheese and I think next time I will add some to kick this recipe up a bit.

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