Thursday, November 11, 2010

Basic baked risotto (add any extra ingredient such as smoked bacon,chrizo etc u want)


1 ½ cup arborio (or risotto) rice
4 ½ cups chicken stock
1 cup finely grated parmesan
40g unsalted butter
sea salt and cracked black pepper


Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Stir through the parmesan, butter, salt and pepper and serve immediately. Serves 4.


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