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.