- Robert Sep 17, 2005 12:48 PM
I know that it might be considered blasphemy, but does anybody know of a recipe for baked risotto? We are having a group of people over and we need to premake the risotto. We have a recipe but can't find it now that we need it.
I use this one a lot, it is made with asparagus and spinach but you could use any veg. I would think. You may have to double this as it usually makes enough for 4 at best.
From Cooking Light:
Baked Risotto with Asparagus, Spinach and Parmesan
1 tlb. olive oil
1 c. finely chopped onion
1 c. uncooked Arborio rice
8 c. spinach leaves (4 oz.)
2 c. chix broth
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. grated parmesan
Preheat oven 400.
Heat oil in Dutch oven. Add onion and cook 4 min. until tender. Add rice, stir well. Stir in spinach, broth, salt and nutmeg. Bring to simmer, 7 min. Stir in 1/4 c. cheese.
Cover and bake 400 for 15 min. Stir in asparagus, sprinkle with 1/4 c. cheese. Cover and bake additional 15 min. or until liquid is absorbed.
This is great with pan seared scallops!!
Yes, I always bake my risotto. 1) Brown chunks of boneless skinless chicken breast and put in big flat baking dish. 2) In same skillet, saute onions, peppers, and mushrooms and add to chicken. 3) Stir in some frozen peas. 4) Strew (washed) raw rice on top of everything and mix around a bit. Salt. 5) Dissolve saffron in water (chicken broth is better if you have it) and pour over everything almost to top of dish. 6) Cover tightly with foil and bake about an hour just until rice is done but grains have not split. 7) Put pieces of pimiento on top. 8) Serve with grated Parmesan cheese. This is more flavorful than it sounds and is a good dish to serve guests since you don't have to be standing over the stove for the hour preceding dinner.
Are you guys crazy?
What you have discribed is NOT risotto.
At no time is it appropriate to characterize risotto as baked. Risotto is mostly a technique. It always requires a short grain arborio style rice cooked in stages with the addition of hot liquid with lots of stirring. Sauteeing stuff and adding rice and then baking it may deliver a tasty rice casserole, but it is hardly risotto.
Sorry if I have hurt any feelings.
re: Food Tyrant
I fully realize the difference but as I've said in prior posts, not everything HAS to be in its purest form. If something is delicious and quick and nutritious than I will serve it to my children versus slaving over something (and I've done this thousands of times as I am a chowhound afterall) for hours and having no one eat it but me ie. my authentic Indian meals....sometimes I hate the rigidness on this board and wish people would join the lives many of us live. I love food and wish I had the time and money to buy all organic, make everything from scratch etc. but I cannot and as painful as it is to admit it, some things just plain taste good whether it is "real risotto" or not!! The poster was looking for something baked to serve to guests, call it whatever you can live with "BAKED PILAF" who cares????
I could not agree with you more 4chowpups--well said!
By the way, God forbid you call a mixed drink with something other than just gin or vodka in it a martini (Despite the fact that *EVERY* restaurant does--even the 4-star ones!) You will be lambasted for not knowing what a *real* martini is.
I say "chill out" to the food and beverage "know-it-alls". It is such a major turn off to 99.9% of those who are not A.R.
I have to agree with you. I appreciate a great risotto and occasionally enjoy the process of stirring from beginning to end. But, to those with the "know-it-all" attitude on here, I say, "Get a life". My degree is in culinary arts and I've worked in the industry for twenty years, and I don't want to have to be afraid to post that I don't always stir my risotto. Or that I had a very good meal at a chain restaurant.
Anyway, back to the risotto. If, after the rice is cooked al dente, you beat in some softened butter and cheese, your risotto will have a nice, creamy texure and certainly not be dry like a pilaf. Arboorio,or one of the other short-grain rices for risotto, are important to use to get that creamy consistency.
Yes, but even that method requires finishing for several minutes by stirring to avoid a pilaf texture. The pressure cooker method basically shaves 10+ minutes of stirring. Personally, I haven't found the PC technique worth the effort of dealing with the PC. It certainly doesn't save time, just time in stirring.