Oven Baked Risotto

[ethandron]

If you’ve never made one then do it!
It’s so easy and doesn’t involve all the stirring of a stove top one.
My mushroom leek and brocolli one is just resting in the kitchen before I put some more Parmesan on it and we devour it. Really, really tasty.
To be followed by a small box of Maltesers and a few Ferraro rocher. And strictly...yay!

[Tilly2]

I'll join you, Eth. :-)

(I shall still call in oven baked risotto though.)

[ethandron]

(Me too Tilly, but don’t tell Danny)

[Rockrose]

A quick google shows several well renowned chefs and their recipes for oven baked risotto, so I think you are safe calling it risotto.
Everyone has their own recipe for certain foods, my recipe for stovies has been passed down several generations but is nothing like stovies I got served up in a restaurant recently, but I didn’t tell them they couldn’t call it stovies.

[Tilly2]

Braising steak, and veg in the slow cooker today. Stew or Casserole?

[ethandron]

Ooh Tilly, controversial ;)
How about slow cooker braised steak?
You’re absolutely right rockrose, so many variations of different things. To be honest I don’t care what anyone calls anything just as long as it tastes good.

[dannyk13]

ethandron,what type of rice do you use in your oven dish?

[ethandron]

I used half and half carnaroli and arborio this time, simply because I had that amount of carnaroli to use up, and the local co op only had arborio.

[dannyk13]

Glad to see you using Carnaroli,it is the best for absorption.

[pastafreak]

Here is a recipe from Anna del Conte, who I consider to be *the* authority on Italian regional cooking. It is a oven baked rice dish.
I have the cookbook it's from...but it's buried somewhere. I've always used her Ragu recipe, though others on here sing the praises of Antonio Carluccios recipe.

https://www.washingtonpost.com/recipes/rice-dressed-fontina-and-butter/16302/?noredirect=on&utm_term=.e28376e2cde4