Recipe: Classic Baked Risotto

Risotto is delicious but can be a pain to make! Save your arms the hassle of stirring for a half- hour and bake instead with this convenient recipe from riceinfo.com

 

 

Ingredients:

2 tbsp butter 25 mL
4 cups assorted wild mushrooms
[shiitake, porcini, oyster, chantrelle], chopped
1 L
1/4 tsp each: salt and freshly ground black pepper 1 mL
1/2 cup finely chopped onions 125 mL
1 tsp minced garlic 5 mL
1-1/2 cups U.S. short grain rice 375 mL
1/2 cup dry white wine 125 mL
3 cups chicken stock 750 mL
1/2 cup freshly grated Parmesan cheese 125 mL
1/3 cup coarsely chopped fresh parsley 250 mL
Garnish: shaved Parmesan

In heavy ovenproof saucepan, melt butter over medium-high heat. Add mushrooms, salt, pepper, onions and garlic, cook until mushrooms are golden and onions are tender, about 5 to 7 minutes. Stir in rice until well coated. Add wine and stock; bring to boil.

Transfer pan to 350°F [180°C] oven, stirring occasionally, until liquid has been absorbed and rice is tender but firm in the centre, about 30 minutes.

Remove from oven, stir in Parmesan and parsley and garnish with shaved Parmesan.

Yield: 4-6 servings

Source: USA Rice Federation; riceinfo.com.