Tonight was meant to be a night for left overs but then I saw a recipe for baked risotto and I knew that was what I wanted. I used rice instead of farro (which was what the original recipe calls for) and so had to adjust the liquid levels slightly. I don’t think I got it totally right, there was some slightly crunchy rice in the mixture. It had a good flavour though and I think I’ll make it again.
Baked Risotto
Adapted from 101 CookbooksINGREDIENTS
1 medium onion
3 garlic cloves
2 1/2 cups rice
500g tomato sauce
600ml water
1 tbs herbs
Salt and pepper, to tastePROCEDURE
1. Preheat oven to 205C, with a rack in the top third. Rub olive oil across an 8×8-inch baking dish.
2. In a large saucepan over medium-high heat combine the olive oil, onion and garlic. Cook until the onions soften up and begin to become translucent, a few minutes.
3. Add the rice, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the water. Bring just to a simmer, remove from heat, and stir in the salt, pepper and herbs. Carefully taste a bit of the brothy liquid, and adjust the seasoning if needed.
4. Transfer to the prepared baking dish, cover with foil, poke a few slits in the foil, and bake for about 45 minutes or until the grains are cooked through. You can uncover in the last few minutes to get a bit of color on the top of the rice.
This recipe serves 6.
So the other day my aunt and I were talking about this. I’m going to pass this post along, tweeting it now. Thank you for the delightful post and the happy coincidence.