RecipeMuncher

Thanks to Ann, Mari, and Linda, I had to give baked risotto a try. The method is simple enough: stir arborio (or other short-grain rice suitable for risotto) into some stock/broth and bake for about 45 minutes. Add grated parmesan and butter, season with salt & pepper, and ‘Bob’s your uncle’. Since this was going to be my dinner, I first sauteed a rather large shallot in some olive oil, then added the rice, then stirred in the stock and baked. And as most suggested a ne (...)