Baked Risotto

Sam the cooking guy nailed this! I use less liquid than he does - link below. My original recipe sucked great globs of starch!

1 cup risotto
1 can chicken broth (14.5 oz)
1/2 cup dry (white) vermouth or dry sherry
1 cup half and half
2 tbs butter
1/4 med onion diced fine
2 cloves garlic chopped
ground pepper to taste
1/4 cup finely grated Locatelli cheese

preheat oven to 350 - it may help to preheat 2 qt casserole
sautee the onion and garlic in oil until onions are translucent
stir in rice until butter absorbed
stir in vermouth - cook on high until most of vermouth is absorbed
pour in broth and half and half, bring to boil
pour into (preheated?) oven safe casserole
cover, cook 18 minutes

stir in pepper and cheese, additional ingredients (mushrooms, asparagus tips, red pepper, peas, lobster, crab, chopped prosciutto) add milk as needed to thin

garnish with drizzle of olive oil, (paprika, parsley, basil)

Sam the cooking guy: http://www.thecookingguy.com/cookbook/recipe.php?id=188


DO NOT FOLLOW THE RECIPE BELOW - cooked too long & too much liquid. A precursor to Savory Rice pudding...

There are several different opinions as to liquid v. rice ratio and Temp and Time

1.5 cups Risotto (arborio)
2 cans broth (14.5 oz x 2 = 29 oz)
3 TBS oil (2 butter + 1 olio)
1/2 cup vermouth
1/2 cup milk
total = 37 oz liquid : 1.5 cups 20 oz dry rice

1/2 med onion chopped fine
2 cloves garlic

1/4 cup finely grated Locatelli cheese

sauteed vegetables Mushrooms, spinach, red bell peppers salt & pepper to taste

preheat oven to 350
sautee the onion and garlic in oil until onions are translucent
stir in rice coat rice with oil
stir in vermouth - 2 minutes until vermouth is absorbed too
pour in broth and milk, bring to boil
pour into oven safe casserole
cover 40 minutes

stir in sauteed vegetables and cheese