leftymac
- 1,756
So, I've been dying to make this recipe the instant I saw it. I even got the Deep Dish Baker specifically for it! After making it, I can say that I don't think you can substitute any piece of stoneware besides the Deep Dish Baker because you need the large volume, and the shallow and wide surface area.
The only ingredients I already had in my pantry were the sun-dried tomatoes and the olive oil. I had to purchase everything else. I spent $20, and it was almost enough for two batches of the recipe. Had I purchased more tomatoes (an additional $5 more), then I would've had enough for two batches. That would've made it about $3 a serving (4 servings in a recipe).
I've always heard that the mark of a great chef is whether or not he can make a risotto, as they are easy to mess up. I will admit I was a bit leary about this recipe. "A risotto in the microwave? No way that's gonna be legit!"
I started cooking at 3:31 p.m. The dish was plated and ready to eat at 4:17 p.m.
The dish was very easy to prepare, but the recipe can be a bit confusing for some. When you do the first microwave step, it says to cover with parchment paper. It doesn't say whether to do that for the other microwave steps. I did it, but removed it halfway through the other steps. I think this may have inhibited the rice from getting the creamy texture that a risotto should have.
Overall, I think the taste of the recipe is excellent. It wasn't as creamy as a risotto should be, in my opinion. I will definitely make it again, and I will try it without the parchment paper over it on the additional microwave steps.
I did add additional fresh parsley and parmesan cheese. The additional parsley makes it look very nice, but it did overpower the taste slightly.
On a scale of 1-5 (5 being the highest):
Ease to make: 5
Cost: 4
Taste: 4
I definitely recommend you try this recipe! I don't think it would make a good show recipe though, but I'm sure others will disagree.
Two more notes:
1. I don't think 2 sausage links is enough
2. 4 servings is a bit skimpy for a main dish, I think. I say 3. I am a big boy, however.
The only ingredients I already had in my pantry were the sun-dried tomatoes and the olive oil. I had to purchase everything else. I spent $20, and it was almost enough for two batches of the recipe. Had I purchased more tomatoes (an additional $5 more), then I would've had enough for two batches. That would've made it about $3 a serving (4 servings in a recipe).
I've always heard that the mark of a great chef is whether or not he can make a risotto, as they are easy to mess up. I will admit I was a bit leary about this recipe. "A risotto in the microwave? No way that's gonna be legit!"
I started cooking at 3:31 p.m. The dish was plated and ready to eat at 4:17 p.m.
The dish was very easy to prepare, but the recipe can be a bit confusing for some. When you do the first microwave step, it says to cover with parchment paper. It doesn't say whether to do that for the other microwave steps. I did it, but removed it halfway through the other steps. I think this may have inhibited the rice from getting the creamy texture that a risotto should have.
Overall, I think the taste of the recipe is excellent. It wasn't as creamy as a risotto should be, in my opinion. I will definitely make it again, and I will try it without the parchment paper over it on the additional microwave steps.
I did add additional fresh parsley and parmesan cheese. The additional parsley makes it look very nice, but it did overpower the taste slightly.
On a scale of 1-5 (5 being the highest):
Ease to make: 5
Cost: 4
Taste: 4
I definitely recommend you try this recipe! I don't think it would make a good show recipe though, but I'm sure others will disagree.
Two more notes:
1. I don't think 2 sausage links is enough
2. 4 servings is a bit skimpy for a main dish, I think. I say 3. I am a big boy, however.
