Baked Risotto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My friends and I love the taste of this but I didn't get the rice to cook the first time. Crunchy rice. Second time I used a bit runnier marinara sauce (although I am not as happy with the flavor, got dryer proscuitto from the italian store and followed the directions to remove the rice from the heat and let it cool (I think it might continue cooking if left in the pot. I also cooked for almost 2 hours. Not sure which changes helped but the rice cooked this time! Yes, you put it under the broiler after you put the cheese and bread on top. On the show she says for 2 mins but I find in my broiler it's only one minute. Watch it or it burns! BTW, I sent an email to Foodnetwork asking for the rest of the broiling directions, no answer. Next time, I'll get a bit thicker sliced proscuitto which I noticed she used I think so you taste it more. Third time will either be a charm or the third strike. Fingers crossed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Let me tell you first that this recipe while easy is very time consuming. The risotto was VERY al dente and too hard for my taste. I definitely recommend using a bit more liquid and cooking a bit longer. I did not thaw out the peas first and didn't find it was necessary. I still found this to be quite tasty even though it took a long time to prepare. Lastly, please let us know why we are preheating the broiler. I can presume it is to brown the bread crumbs and cheese but please let us know in the recipe. I will keep this if I want something to cook on the weekend but this is not a weeknight recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was wonderful. Just flavor it up with herbs and spices to taste. I also used Egg Beaters instead of whole eggs. We loved the leftovers for lunches, too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic recipe!! Don't understand the bad reviews, our rice was fully cooked, and as "butterscotch" said, not that time consuming to assemble. We also used fat-free milk. We also subbed bacon for the prosciutto. Next time will try subbing some olive oil for the butter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow, what a horrendously bad dish. Not only was the rice still rock-hard but it tasted so bad overall that we both spit out the first - and only - bite and threw the whole "pie" away. When I make real risotto with one cup of arborio, it takes six cups of stock. There's not nearly enough liquid in this recipe to make anything edible and the marinara-bechemel turns into tomato paste. Talk about DISGUSTING! Don't even bother with this one. Make a REAL risotto instead.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really wanted to love this recipe. It was easy and it tasted very good, however the risotto never fully cooked. I followed directions exactly, water bath and all. Not sure what I did wrong. I will try it again and possibly cook longer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I guess you could consider this "time consuming" since the bake time is an hour but seriously, this took very little time to put together & this is coming from someone who made their own tomato sauce instead of using jarred (not a fan. It was super easy to make and tasted DELISH. I used fat free milk and left out the peas because I can't stand cooked peas. I also baked mine in a deep dish pie pan since I don't have a big enough springform pan and it worked great. It was not dry at all, it was creamy and delicious! I can honestly say this recipe will go in my notebook filled with only the best recipes my family and I love.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is really tasty! I actually like this more than the normal cream based riosotto as it is less heavy. The tomato base with the prosciutto have lots of flavor. I replaced 1/2 the butter with olive oil to be a bit more health conscious. It cut up into little slices which is so pretty! Great for a party side dish, will make it again! Thanks Giada!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really wanted to like this recipe. However, it was time consuming and just not good. It was very rich tasting but dry. I am so glad I tried it for my family before preparing it for company. Not a do again!