Mixed Mushroom BAKED Risotto

Tried this tonite and it was delish! Can be used with any veg or meat so long as you saute it first. Super easy too! Less time cutting and preparing, but more time for baking.

10 grams (1/3 oz) of unsalted butter
2 Tablespoons olive oil
2 (3 -4 is what I used) garlic minced
300 grams (11 oz) of mixed mushrooms. I used about 500 grams (1 lb.) I did portabello and regular, sliced
1 1/2 cups arborio rice
4 cups chicken stock (It is a salty dish so get a low sodium kind, if using store bought)
1 cup grated parmesan
40 grams (1 1/2 oz) unsalted butter
salt and cracked pepper

heat large frypan over medium heat. Melt butter (10 grams) and add oil, garlic and mushrooms and cook for 5 minutes or until soft and golden.

Preheat oven to 350 (180 C) Place rice, stock and mushroom mixture in a 9 x 12 dish (glass if possible, shorter cooking time) and stir to combine.

Cover tightly with foil and bake for 40 minutes until most of stock is absorbed and rice is al dente. I checked mine at 30 minutes and it was watery. 10 minutes later it was perfect. You might want to do this. If it needs more stock add it, but I doubt it.

After you take it out of the oven, stir in cheese, butter (40 g) and season with salt and pepper.

Yum!

Message edited 6/26/2007 7:17:25 AM.

Re: Mixed Mushroom BAKED Risotto

Ohhh I am making this tomorrow night!!!