I don't know why we give 5 stars to recipes that we've altered somehow, but here I go, doing just that. I took to heart other reviewers thoughts about the balsamic being too much and halved it to only 2 tbs, instead of the 1/4c it calls for. Also, I used the stock from the previous night's roasted chicken, and added some chicken bouillon to it for flavor. In addition, I probably used closer to 3 cups of chicken, as it's what I had leftover. The result? Oh.em.gee. It was wonderful! I've never made a rissotto before, and I'm feeling pretty impressed with myself over it. One note: I did make sure the wine AND the stock were fairly hot when I added it to the rice mix, and it took far longer than 20 minutes for it all to absorb--"20 minutes" was much more like "one hour". But no matter--I'll be making it again, for sure!
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I don't know why we give 5 stars to recipes that we've altered somehow, but here I go, doing...