Ingredients
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450g Risotto RiceCarnaroli, Arborio or Vialone Nano
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2 stalks Celery rib
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1 Onions
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4 cloves Garlic
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2 tbsp Thyme
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2 tbsp porcini mushroomsoaked in half a cup of water
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1 cup white wine
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about 5 cups chicken stock
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400g mushrooms
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1 cup grean peascan be frozen
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1/4 cup Olive oil
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finishing
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80g Butter
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1 cup Parmesan cheese
Directions
Oven baked Risotto works! and I hope the Italians forgive me on this one but it tastes great as well.
There are not many dishes that are demanding 100% of your attention like a traditional risotto.
It’s because of the method of which the rice is made, adding just enough liquids to the risotto in order for it to be absorbed into the rice evenly making the rice be both “al dente” and sticky because of all that starch in the rice.
Does oven baked Risotto really works?
Yes it is, from various reasons.
First, the kind of rice we are using is a starchy brand typical of risotto such as Carnaroli, Arborio or Vialone Nano. Each of those will give us the porridge like texture we are after.
Second, is because we are definitely undercooking the rice.
Remember, we start of by cooking the rice on the stove by bringing it into a simmer, only after we can adjust liquid level and place in the oven so the oven basically provides the risotto with a full steady temperature to evenly absorb the liquids
Make sure you are using a cast iron pot or a Dutch oven because we want to create an almost sealed, pressure pot to be able to control the stock evaporation better.
Finishing steps for an oven baked risotto
As soon as the pot is out of the oven we need to take maximum attention because at this point the rice is still a bit forgiving and can be amended in seasoning and texture.
- First thing I usually do is add 1 cup of chicken stock to the risotto, I like my risotto runny. even if it looks that you have enough fluids, in 2 seconds we will add butter and cheese which will harden the rice so don’t be afraid to add liquids.
- Adding the butter and the parmesan to the oven baked risotto and adjusting seasoning is essential while the rice is warm, afterwards it will not be possible. The butter gives the risotto a shiny smooth texture and the parmesan adds a lot of flavor
If made right oven baked risotto can hardly be recognized as made in the oven and not “by the book”.
It’s extremely important when entertaining, it can leave you with two free hands to make other dishes without burning 30 minutes on the risotto preparation.
Steps
1
Done
15 minutes
|
stir ingredientsPreheat the oven to 185°c/ 360°F. |
2
Done
20 minutes
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Bake and serve |