Food Network
Home> Recipes> Baking>
Baked Risotto Recipe

Baked Risotto

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (19)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 19

Showing 1-10 of 19

Sort by:

Newest

  • on May 21, 2013

    Flag

    After reading reviews I only may a couple changes. I used 2 1/4 cups of marinara and cooked it for an hour and 15 minutes instead. Followed the rest of the recipe as written and it turned out perfectly cooked in the end. It took some time to prepare but it wasn't difficult. It was crispy on top and the rice was cooked throughout. The baked risotto held it it's shape when I cut it into triangles and leftovers were great the next day. I would definitely make this again but on a night or weekend when I had more time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 17, 2013

    Flag

    After reading all of the reviews, I decided to cook the risotto fully before putting it in the oven to ensure there were no hard pieces of rice. I boiled the rice and tomato sauce together then simmered, filled the empty tomato can w/ water and added little by little, stirred, and tasted until it was cooked risotto. Also, I halved the recipe. I didn't have a spring form pan, so I used an 8x8 glass baking dish and put that into a bigger baking dish filled halfway with hot water. I don't keep butter in the house, so I used olive oil in the beschamel. And honestly, you don't need the prosciutto in this recipe. I baked it for an hour, let it cool, and cut it into triangles. They were so cute and delicious! Especially with a nice squeeze of lemon juice on top (b/c I love acidity! I'll definitely be making this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 13, 2013

    Flag

    First - I don't get how people who make various substitutions and changes than give the recipe a low rating when they didn't actually follow the recipe. One of my pet peeves. Anyway...

    I really enjoyed this recipe. Risotto is supposed to be somewhat "el dente", but I found it did need to be cooked just a little more. Next time I'll either add more liquid to the marinara and pre-cook longer or leave it in the oven a little longer. Regardless, I thought it was great. Next time I think I might try using one of the jarred Vodka Sauces.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 21, 2012

    Flag

    This is delicious...but I suggest (as another person also did, to boil your Arborio rice in water before cooking in Marinara to soften. Also keep a close eye on your bechamel. I walked away for second, which I never do but my phone rang. It got a little clumpy and I had to add more milk. The additional milk made the cake a little runny. You have to be exact with the measurements. Since I precooked the rice I may even cut back to 1 1/2 cups of Marinara. I will also bake it longer than 1 hour, didn't seem to be enough time. Maybe 1 1/2 hours...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2012

    Flag

    I had high hopes for this but it just didn't work for me.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2012

    Flag

    I part-cooked my risotto rice in water for 15-20mins & then drained before using it in the recipe, so it came out fine.
    I only used 2 eggs as I didn't really see the point of them in this recipe... and I used pastrami instead of proscuitto.
    It came out well but it's not a great recipe, not something I'd make again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 07, 2012

    Flag

    I baked for 1 hr 45 min and it came out ok. Also, I used bacon and did not defrost the peas. All in all, it was tasty, but just needs a longer baking time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2012

    Flag

    I didn't like this at all. I followed to the letter. It was so dry. I must have done something wrong.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 07, 2012

    Flag

    I like a number of Giada's recipes, so I was shocked at how bad we thought this dish was. It is timeconsuming and uses some expensive ingredients--Parmesan and prosciutto. I even used homemade marinara sauce and that didn't help. Like another reviewer, I threw the whole thing out. One of the worst dishes I have ever made.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 01, 2012

    Flag

    Update: You broil just enough to melt the cheese and create a crispy crust, about 2 minutes. We have added this to the recipe.

    Admin Customer Service

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.