Have A Rice Day | Rice Recipes

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 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.

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Recipes Courtesy of the USA Rice Federation.

Classic Baked Risoto

What You’ll Need:

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