Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.
This risotto had wonderful flavor- not bland at all! I'd say it was pretty close to real risotto and WAY less hassle. It gets less creamy if you let it sit so make sure you serve it pretty soon after it is done
I make a lot of risottos. This wasn't nearly as creamy as a risotto. I wouldn't necessarily say is succeeds as a risotto fake out, but that said, it was tasty. Just call it a rice dish though. I used turkey bacon instead of pancetta. Decent, but I won't make again.
I made my own (brown) rice but otherwise followed the recipe, and we thought this was great! It was super creamy and the pancetta gave it a lovely richness. I'll definitely try this method with other risotto recipes in the future.
This is good but there were things I didn't like. I chose to use basmati rice. If I made this again I would use a shorter grained rice such as a medium grain Mexican rice. The longer grain just don't say risotto. It also lacked a little richness. I made half a recipe and should have used a smaller pan, that might have helped. It just needed a little more interest.
Easy & delicious. I used frozen basmati rice & frozen presliced leeks from Trader Joes and halved the recipe without any problems. It's even better the next day. Will definitely be added to the rotation.
