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Baked Risotto Alla Milanese
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- #95739
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup arborio rice
2 cups water
1/4 teaspoon saffron threads
1/4 pound mushrooms, coarsely chopped
1/2 cup Marsala or dry sherry (plus a little more)
2 teaspoons butter
2 teaspoons olive oil
2 cloves garlic, crushed
1 cup onion, chopped
1/2 teaspoon salt
1/4 cup pine nuts, toasted
1/2 teaspoon dried basil
black pepper
1/2 cup raw peas, fresh or frozen
1/2 medium red bell pepper, cut in thin strips
1/8 cup Parmesan cheese, freshly grated
directions
Combine rice, water and saffron in a saucepan. Bring to a boil, cover, and lower heat to a simmer. Cook for 20 minutes or until tender. Fluff it with a fork after cooking, to release trapped steam, thus warding off mushiness.
While the rice cooks, combine the raw mushrooms with the Marsala. Let them marinate for 30 minutes.
Saute the garlic, onions and salt in butter and olive oil combination until the onions are soft and translucent.
Combine everything, except the Parmesan cheese, and mix well. Spread into a buttered souffle dish (or deep casserole) and sprinkle with the cheese.
Bake at 325 degrees F, uncovered, for about 30 minutes. Serve immediately.
added by
CathyL
nutrition data
329 calories, 10 grams fat, 47 grams carbohydrates, 9 grams protein per serving.
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