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.
|2 tbsp||butter||25 mL|
|4 cups||assorted wild mushrooms
[shiitake, porcini, oyster, chantrelle], chopped
|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
|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|
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 350Â°F [180Â°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
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