I have been making baked risotto for years. The original idea came from a cooking magazine about 10 years ago and what a great idea it was! I've probably made this hundreds of times over the years and I can honestly say that it has never failed me. It's tried and true (like all my recipes I might add) from my personal kitchen.
Risotto is often seen as a fiddly meal that needs constant tending to: stirring, adding more liquid only to be stirred again, watched for the next input of liquid and don't forget - keep stirring. As a busy mother of 4, I don't have the time. I use BOILING water, it cuts the cooking time considerably. Just set your kettle on while you are chopping the veggies (that's what I do).
I will acknowledge that many puritans will say this isn't a true Risotto. They are correct in that the method isn't true, but the end result is. This recipe I have used plan-over sausages (what a great way to use cooked meat from another night or meal!) I have also used what veggies I had on hand. Tomorrow is grocery shopping, so the pickings were slim (yes I'm admitting that my fridge is scant, but I'm using what I had available). I had a few carrots, a green capsicum (pepper) and frozen corn. In the past I have also used broccoli, cauliflower, peas, mushrooms and zucchini. I didn't have success with cabbage, so I recommend you give that one a miss. But use your choice of the above veggies - minus the cabbage.
I want to have a chat about rice and what rice to use. To make a Risotto you can't just use any rice you happen to have in the back of your pantry. Aborio rice is required. This rice grain is almost completely circular and "soaks up" huge quantities of liquid, more liquid than lets say, standard long grain rice or jasmine rice. The rice, while cooking becomes starchy and creates the wonderful texture that is: Risotto. Don't pre-wash or rinse the rice. Just use it straight out of the packaging.
For this recipe you will need a large heavy based pot with a lid that you can start on the stove and transfer to the oven. I personally use my Le Creuset pot, it's so heavy I could probably use it as a weapon and the lid fits beautifully. If you don't have a pot that can do this, that is fine! Start your Risotto in a saucepan and transfer it to a large casserole dish with a lid, no lid? Cover the top with aluminum foil.
This recipe makes 6 - 7 generous helpings. My husband enjoys this the following day for lunch. My 4 children love this - they love the rich cheesiness. I will conceed - this isn't the most attractive dish, but it's delicious!
Recipe:
2 tablespoons oil
1 medium sized onion, diced
1 large garlic clove, crushed
3 cups of your chosen vegetables (read above for some ideas)
3 cups of pre-cooked meat (I used beef sausages, roast meat goes well as does chicken and turkey)
425 g tin diced tomatoes (and their liquid)
1 cup Aborio Rice
2 1/2 cups BOILING water
2 teaspoons Massel chicken stock powder
1/2 teaspoon pepper
1 cup grated cheese
Pre-heat your oven to 180oC (375oF)
In a large pot heat the oil. Add the onions cook until translucent.
Add the garlic, vegetables and meat. Cook for a full 2 minutes.
Add the rice. Stir and cook for a further 2 minutes.
Add the BOILING water, tomatoes, Massel stock powder and pepper.
Cook for 2 minutes on the cook top, give it a big stir, cover and pop into the oven.
Bake for 30 - 35 minutes. Check to make sure the rice is cooked properly
Add the grated cheese and stir through.
Let rest for a few minutes and serve.
Please note - Risotto shouldn't be served boiling hot, let it rest for a few minutes (enough time to wipe down and set the table) before it's plated up. Hot risotto may burn the roof of your mouth!
Happy Cooking!
Elizabeth x
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