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Baked Risotto?

I found a great recipe for a lemon and spring veg. risotto. Would it work if it was baked rather than cooked on the stove top? i suppose i would end up pouring all the liquid over the rice at the beginning rather than little by little. Any help would very much appreciated!!

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  1. Doubtfull......I think you would have a big sticky glob on your hands. Arborio or any other Italian starchy rice rieleases it's starch as it slowly cooks and absorbs liquid. Pouring liquid over the rice and placing in the oven without stirring is not going to work. Unfortunately there isn't a short cut for everything

    1. I reserve the right to be proven wrong (and encourage you to try), but I'd be beyond shocked if this turned out even remotely close to risotto prepared in a traditional manner. Perfect the technique, however, and not only will it be far bigger than no-knead bread, but you'll be quite famous, to boot.

      Many have tried. None have yet to succeed.

      Do report back :-)

      1. Delia Smith, in her Winter Collection, has a couple of recipes for baked risotto, which I have made a number of times with great success. She says that there is a version of it that they make in Liguria, so it's even authentic according to her.

        Her method is to preheat oven to 300 with a shallow baking dish preheating in it. Then saute onion and any other aromatic in butter, add your rice and stir to coat with butter, add whatever wine you might be using, salt and pepper and broth or other liquid, bring it to the boil, pour it into your hot baking dish, put it uncovered in the oven for 20 minutes, then stir in grated parm gently and give it another 15 minutes and serve immediately. I have adapted any number of other risotto recipes to this method just fine -- you can add whatever else either up front or at the 20 minute mark, depending. Her proportion of rice liquids is 6 oz (by weight) of risotto rice (I measure to about 7.5 oz by volume) to 2 cups broth to 5 fl oz wine.

        6 Replies
        1. re: GretchenS

          I don't doubt it's delicious, Gretchen, but are you saying this achieves the same kind of creaminess that you get with a stirred risotto?

          1. re: Dmnkly

            I have never made a stirred version so I can't give you a direct comparison, but I did order mushroom risotto in a good restaurant in Florence once and was sorry I did because I didn't think it was all that much better than what I made at home and wished I had ordered something I didn't make at home. But as I say, have never made the stirred version myself. I guess I think if the choice is the oven variety or no risotto I would go with the oven variety but that's just me -- each of us has things we are willing to fiddle with and would never take shortcuts on, and things we don't feel that way about! I guess you know which area my own laziness lies in, even though I will spend a full day making duck terrine.... ;)

            1. re: GretchenS

              Please don't misunderstand, I don't mean to suggest for a moment that there's anything wrong with baking it, or that a stirred version is even inherently "better"... just that I'd be dumbfounded if an oven-baked version duplicated the stirred experience (which is startlingly good when done well -- don't let that singular experience sour you, regardless of where it occurred. :-)

              1. re: GretchenS

                Can you tell me what type of rice you are using for this?

                1. re: tastelikechicken

                  I can't remember if I used arborio or vialone nano but definitely risotto rice.

              2. re: Dmnkly

                It's definitely not the same as traditional risotto, but tasty nontheless.

            2. You can make risotto in the oven, but it's a different dish to the stovetop version. It's the constant stirring that gives risotto its creaminess.

              Having said that, I've made this before, and it's very tasty.

              http://www.deliaonline.com/recipes/ov...

              1 Reply
              1. I'm thinking you don't want to stand there stirring it; making it easier in the oven.
                Here's a suggestion. Instead of arborio rice, use Cal-Rose (sushi rice) and make it on the stove top this way. Put in pan 2 cups water (or mix in chick broth) to 1-1/2 cups rice. (Pan should be twice as big as contents so it doesn't boil over). Bring to a boil and let simmer (lowest heat) for 5 minutes, covered. Keep it covered and turn off the heat. It is will done in about 15 minutes.
                Then mix in some cream (about 1/2 cup), your veggies, and other ingredients (including butter if that in the recipe). You can put it all in a baking pan to keep warm in the oven - the lower the heat, the longer it can stay in there.
                Your actual time attending to this dish is less than 5 minutes (does not include veggie prep).
                The consistency of this "sushi" (Cal-Rose) rice mixed with cream is very similar to risotto. And, when you turn off the heat after a short simmer, there is no fear of burning (whenever you can return to it). Comes out great every time.