Not impressed. The rice took almost an hour to cook, and the overall flavor was rather bland, despite mixing the cheese into the risotto instead of crumbling it on top. If I were to make this again I would use a white wine, as the red gave the dish an unappetizing appearance.
Chianti-Stained Risotto with Pears and Blue Cheese
detailaddict Posted: 12/30/08
honucooks Posted: 01/01/09
Excellent. Particularly good as a side to beef.
MandD227 Posted: 01/02/10
Excellent! This is a 5-star restaurant caliber dish! I don't agree that this a 10-serving recipe, though. My family of 4 ate the entire batch.