For all their lovely creamy textures and rich flavors, I suspect that risottos would be a far more popular part of everyday dinners if it weren't for all the fuss and stirring of their traditional reduction-based cooking methods. But as it turns out, slow baking controls the release of the starches on the outside of the risotto rice grains that give risottos their creaminess almost just as well as the typical slow and repetitive stop-pour-and-stir methods, and of course it makes cooking them so much easier that there should be almost nothing to deter you from trying it.
This idea comes Delia Smith's Vegetarian Collection, whose baked mushroom risotto I've adapted to make it even richer and more "mushroom-y". Serve with chickpea and cabbage soup for a warming and satisfying winter meal.
|Baked Mushroom Risotto|
|Recipe by Lisa Turner|
Adapted from Delia's Vegetarian Collection
Published on December 14, 2007
Rich, creamy and fuss-free baked mushroom risotto — a great alternative to the stirring methods when you haven't the time to spare