Classic Baked Risotto
Baked? Traditionally the preparation of risotto requires approximately a half-hour of constant stirring. With this easy version, the stirring is replaced with 40 minutes of baking.
| Mushroom and Onions | ||
| 3/4 cup | unsalted butter | 175 mL |
| 6 quarts | sliced assorted mushrooms – shiitake, oyster, chanterelle |
6 L |
| 3 cups | finely chopped onions | 750 mL |
| 2 tbsp | finely chopped garlic | 25 mL |
| 1-1/2 tsp | each of salt and ground black pepper | 7 mL |
Preheat an oven to 350°F (180°C).
Melt the butter over medium-high heat in a large saucepan. Add the mushrooms,
onions, garlic and season with salt and pepper. Cook until the liquid has
evaporated and the mushrooms begin to turn golden, approximately 5 to 7 minutes.
| 7-1/2 cups | U.S. short grain brown rice | 1.875 L |
| 3 cups | dry white wine | 750 mL |
| 4-1/2 quarts | chicken stock | 4.5 L |
Rice and Broth:
Stir in the rice to coat with the fat.
Add the wine and chicken stock and bring to a boil.
Put the saucepan into the preheated oven and cook, stirring occasionally, until
the liquid has been almost completely absorbed and the rice is tender with a
firm centre, approximately 40 minutes.
| 3 cups | grated Parmesan cheese | 750 mL |
| 2 cups | chopped parsley | 500 mL |
| Shaved Parmesan |
Garnish:
Remove the rice from the oven and stir in the Parmesan cheese and chopped parsley.
Serve garnished with shaved Parmesan.
YIELD: 24 SERVINGS
Source www.riceinfo.com
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