Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Classic Baked Risoto

Classic Baked Risoto

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.

What You’ll Need:

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 Kokuho Rose® 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.

For more great recipes, visit www.haveariceday.com/rice-recipes

Featured Recipes

Chilean Fish Chowder

Chilean Fish Chowder

As bold in colour as it is in taste this one-pot-wonder is packed with flavour and presents the perfect… Continue Reading

Curry Chicken and Rice Casserole

Curry Chicken and Rice Casserole

Easy to prepare for a weekday meal or sophisticated enough for a weekend dinner party, the Curry Chicken… Continue Reading

Korean Rice Bowl

Korean Rice Bowl

The Korean Rice Bowl is sure to dominate kitchen tables across the country. This dinner for four only… Continue Reading