Classic Baked Risotto

Baked? Traditionally the preparation of Risotto requires approximately a half-hour of constant stirring over a hot stove. With this easy version, the stirring is replaced with 30 minutes of baking, allowing time to prepare the rest of your meal or to simply sit and relax before dinner.

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 USA 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  

Directions

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.

Makes 4 to 6 servings.

Source: USA Rice Federation

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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