When I was first introduced to risotto, I could not believe people made a main dish out of vegetable-flavored rice. Where was the meat or chicken or fish? It was decidedly not a main meal for me. Until I ate it.
I could not finish it, it was so rich and heavy, but so surprisingly good and filling.
It’s true this is the second mushroom risotto here, but the first was the traditional stove top method.
This is the non-traditional super-easy and life-simplifying oven-baked method.
Just practice caution, because although easy to make, it might not be so easy to get off…
You can use any blend or a single type of fresh mushroom you like.
350g fresh mushrooms of choice
2 cloves garlic
1/4 cup (50g) butter
1 cup short grain rice
3 cups stock
1/2 tsp salt
ground fresh pepper
1/3 cup Parmesan cheese, grated
1/3 cup cream
Preheat oven to 350F.
Saute the garlic and the finely sliced mushroom in the melted butter until cooked through and reduced.
Add the rice, saute, then add one cup of the stock, the salt, and the pepper.
Stir until the stock has been absorbed.
Transfer the rice to an oven-safe dish, and flatten the surface.
Pour the remaining two cups of stock over the rice, and seal tightly with foil.
Bake for 15 to 20 minutes.
Remove from oven, uncover, and stir in the parmesan and cream.
Seal and bake again for 5 to 10 minutes.
To serve, you can sprinkle with some chopped parsley and more parmesan.