When I read this recipe I felt compelled to try it.
Surprisingly, the texture is very much like stove-top, slow-stirred risotto and the Parmesan which is stirred in at the end of baking provides a flavorful nutty richness.
The first time I made it I used imported Carnaroli rice, and since the original recipe yields 12 portions, I halved the recipe for fewer servings. I found the risotto was a little dry, so I stirred in a little additional broth at the end of baking.
The second time I made it I increased the liquid slightly and decreased the baking time by a few minutes. The results much more closely resembled traditional risotto.
The method is really simple; in an oven-safe pot stir the rice into the liquid (I used organic chicken broth), cover tightly and bake at 350* (F) for about 40 minutes.
At the end of baking time, I stirred in a little more broth, the Parmesan cheese, and a bit of butter.
Risotto purists usually do not add butter (or cream) to their risotto, but since this isn't a traditional risotto I had no problem following this method. :)
It was delicious, and I can think of lots of ingredient variations that would lend themselves to the baked version of risotto.
While I'll still make risotto the traditional way, this is a perfectly good alternative which requires less "hands-on" effort especially when risotto may not be the star of the meal, but served as a side dish.
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Another keeper, Mari. I wonder if I could add some diced chicken and peas to make a casserole. Just increase broth??
ReplyDeletexoxo
Jane
yummmmmmmmmmmmmmmmmmmmmmmmmmmmm
ReplyDeleteHi Clarice and Jane! Thanks for your comments.
ReplyDeleteClarice, red wine would be a delicious addition ~ I'll remember that for next time.
Jane, sure you could! I was also looking at a couple of other recipes using this method, one with raw pumpkin cubes and the other with peas and bacon.
I'm thinking I might try sautéing some minced onions and shallots in the pot before adding the rice and broth next time for another layer of flavor (although then it wouldn't be such a streamlined version!) :)
I would love to hear how it comes out if you try it with the chicken.
Thanks again for stopping by!
Hi Q Bee ~ so nice to 'see' you!
ReplyDeleteIt really IS creamy and delicious!
I will be trying this out soon Mary it looks wonderful. In fact maybe tonight!
ReplyDeleteL~xo
Mary I also think this would be very nice with some shrimp nestled in at the last few minutes and a little fresh parsley....
ReplyDeleteThanks for the recipe again!
L~xo
Great idea Linda! I'd love to try it with the shrimp. xo
ReplyDeleteMari, I love oven baked risotto, ever since I tried a Martha Stewart recipe a few years ago. Of course I adore your beautiful pot even more :-) Thanks for the reminder that it is time for me to start making risotto again!
ReplyDeleteI find it very relaxing to make traditional risotto (not to mention how delicious the final product is!) but I've always been curious about oven-baked risotto - thank you, Mari, for letting us know that it works!
ReplyDeleteIt looks good:) I've tried baked polenta..never baked risotto! Thanks Mary!!
ReplyDeleteI like this recipe. No stirring is what I need!
ReplyDeleteThanks for posting this, Mari... it sounds really good and no standing at the stove for all that time! I'm going to give it a try.
ReplyDeleteI made this tonight Mary...but tweaked a little adapting another recipe by Donna Hay for baked risotto....I used some pancetta,shallots, roasted butternut squash, and sage leaves crisped in butter(how bad could those be!)and a little white wine before mixing everything into the chicken broth....it was delicious. Not as al dente as hand stirred risotto, but it was a busy night. I also made the
ReplyDeletechicken marsala...great dinner!
Thanks my friend!
L~xo
Oh Linda, I'm so happy that you tried these recipes. That other risotto recipe is calling my name, I would love those flavors.
ReplyDeleteThanks for letting me know. (((hugs)))
Thank you everyone for your comments, you really make my WEEK!
ReplyDeletexoxo
this looks so good, i am compelled to try it too!!
ReplyDeleteMmmmmm, this looks so good!
ReplyDeleteI think I can smell how delicious this is - such gorgeous photos! You and Ann have me sold me on this technique. I can't wait to try it!
ReplyDeleteI have been reluctant to try risotto because of the time involved. But after seeing this, there is no reason not to do it anymore. This is perfect!! Thank you so much for posting this.
ReplyDeleteI love your blog and truly appreciate your lovely photos. The risotto is terrific as are so many of your recipes - I added a bit of truffle oil before serving and it was divine.
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