I love risotto, but for some reason my patient attempts at stirring away over a stove have never produced the desired results. Then I read about “Baked Risotto”; this changed my life forever. A simple recipe, it can form the base either for an incredible crowd-pleasing, wow-factor, party-dinner meal; or for a humble bowl of the best comfort food.
We like to make “Prawn and Pea Risotto” for friends, serving it with a simple, green side salad, and some crispy, rustic ciabatta for extra crunch, and to mop up some of the oozy juices. This recipe comes from our friends, Rich and Simone – yes, really, the other Rich and Simone!
375 ml Arborio rice
1.2 litres vegetable or chicken stock
250 ml finely grated Parmesan or pecorino cheese 45 g butter (45 ml)
Sea salt and freshly-ground black pepper, to taste
- Preheat the oven to 180°C/160oC fan/Gas mark 4.
- Place the rice and stock into a greased baking or casserole dish; stir to combine.
- Cover with a lid, or cover tightly with aluminium foil.
- Bake for 35 – 40 minutes, or until most of the stock is absorbed. The risotto should not to be too dry.
- Stir in the Parmesan cheese, butter, and the seasoning; serve immediately.
- 250 g wild or large brown mushrooms; sauté separately, and add in step 5.
- Cooked and diced chicken, lemon juice and rind, 15 ml fresh or 5 ml dried thyme; add in step 5.
- 300 g cooked butternut, and 15 ml fresh sage; add in step 5.
- 400 g prawns and 200 ml frozen peas; sauté prawns and peas together and add in step 5.
- Use half stock and half white wine for the liquid amount.
- Start off with the basic baked risotto recipe. You can then add whichever ingredients you like. I generally fry the “extra” ingredients separately, and add them once the basic risotto is cooked.
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