Sometimes, all one craves is a single, steaming, cheesy bowl of rice. Risotto, to be specific.However, the idea of standing for at least half an hour straight over the stove top might just be enough to put one off from making this comfort food.
In comes baking the risotto! Stir the flavors in a pot, pout over the broth and bake until absorbed.
I have used this method previously in the baked mushroom risotto to great success.
You could use most melty cheese or cheese combinations. I went for mature cheddar, parmesan, and a touch of mozarella. Gruyere and emmental would also work magnificently, and if you’re a cheese enthusiast, why not take the leap and go for camembert or blue cheese?
2 cloves garlic
1/4 cup (50g) butter
1 cup short grain rice
3 cups stock
1/2 tsp salt
ground fresh pepper
1/2 cup Parmesan cheese, grated
2 cups cheddar, grated
1/2 cup mozarella, grated
1/3 cup cream
Preheat oven to 350F.
Saute the garlic in the melted butter until softened but not yet colored.
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 cheese mixture and cream.
Seal and bake again for 5 to 10 minutes.
To serve, you can sprinkle with some dried thyme and more parmesan.