A RECIPE TO USE YOUR HOMEMADE STOCK
I love risotto. It is a comfort food to me. I eat it rarely but when I do it is a real treat. I have been converted to a baked risotto and will probably never go back. Although I do think a normal risotto is probably a bit tastier, a baked risotto saves a lot of work and turns the dish into one you can just bung into the oven. A handy thing when living with toddlers.
Here is the risotto I made the other day:
-1 onion diced
-1 sweet potato cubed
-6 mushrooms sliced
-1/2 cup of frozen peas
-2 cups of arborio rice
-5 cups of homemade chicken stock and about 1/2 a cup of water (you can add a bit more water and less stock if you like)_
– 6o gms of butter cut into squares
-4 good quality free range sausages
-Grated fresh parmasean
-Parsley finely chopped
-Pre-heat oven to 190 degrees
–Place prepared onion, mushroom, sweet potato, rice, stock and water to a large baking dish. Spread nobs of butter over the dish
-Cover tightly with foil and place in oven. This is baked for about 45 min to 1 hour.
-Meanwhile, fry the sausages and cut into thumb sized pieces
-After about half an hour check the risotto (mine is usually still full of liquid at this point) and add the peas and sausage.
-After 45 mins to 1 hour (since initially placing in the oven), take the risotto out and check it is ready. The rice should be cooked but not dry.
-Serve with Parmesan and parsley