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! Serves 4
• 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
1. Preheat the oven to 180°C/160ºC fan/Gas mark 4.
2. Place the rice and stock into a greased baking or casserole dish; stir to combine.
3. Cover with a lid, or cover tightly with aluminium foil.
4. Bake for 35 – 40 minutes, or until most of the stock is absorbed. The risotto should not to be too dry.
5. 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.