Posted on May 15, 2013 by Anne Milneck | 0 comments
Traditional stovetop Risotto is a labor of love. This baked version eliminates the need to slowly add hot stock and constantly stir. We've upped the richness of this dish with our Smoked Porcini, Shallot, and Mustard Blend.
Ingredients:1-1/2 cups Arborio rice
5 cups chicken stock, heated to simmering--reserve 1 cup for end of cooking
3 Tbl butter
1 cup grated Parmesan Cheese
1/2 cup white wine
2 tsp Fleur de Sel
Preheat oven to 350 degrees. Spray a heavy-bottomed dutch oven (should have a tight-fitting lid) with non-stick cooking spray. Place the Arborio rice, 4 cups chicken stock and 1 Tbl Smoked Porcini, Shallot, and Mustard Blend in dutch oven and stir to combine. Cover and bake for 45 minutes or until most of the liquid is absorbed. Remove from oven and add remaining 1 cup chicken stock, butter, parmesan cheese, wine and fleur de sel. Stir until liquid is absorbed and the rice is thick and creamy. Serve immediately.
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