This Italian Baked Rice recipe is credited to Jamie Oliver and his 5 Ingredient Quick & Easy Food Cookbook.
Being the first time I’ve cooked a risotto in the oven, I didn’t dare deviate too much from the instructions as I wasn’t sure how it would turn out. Needless to say, I worried for no reason!
I decided to re-create this recipe on one of the public holidays we had here in Australia recently, and I thought that I would nip down to the shop and grab the ingredients I didn’t have. Upon arrival, I realised that the shops were shut, and being the typically stubborn person that I am, I wasn’t going to let this go. So, I’ve had to think on the fly and go with the ingredients that were available to me.
In the end, even with the very minor modification, this dish turned out as to be expected, a lovely creamy risotto, cooked to perfection.
However, for my personal taste, I found that the ingredients to be a little light on and to be a little lacking in flavour, although, other members of the house-hold found it to be tasty and satisfying just the way it was. Perhaps my taste-buds were having an off day.
Next time I make this dish, I will add a few more slices of the salami as well as change out the water, for a stock. As I’ve not tried these modifications yet, if you (my readers) do, please be sure to leave a comment below and let me know how it turns out.
Overall, it is a nice meal that is super easy to make and doesn’t require a whole lot of effort.
Italian Baked Risotto
- 2 medium brown onions
- 60 grams fennel salami
- 300 grams aborio rice
- 1 tablespoon marscapone cheese or cream cheese
- 40 grams parmesan cheese finely grated
Preheat your oven to 180C / 350F / Gas Mark 4
Peel and quarter the onions, then separate the layers by breaking them apart to form petals
Heat a large non-stick fry-pan over a high heat and add the onion petals to the pan
Char for 4 minutes, tossing regularly
Fill a kettle/jug with 1.2 litres of water and boil
Reduce the heat to medium and add the olive oil, salami and rice and cook for 1 minute
Add the boiled water to the fry-pan, the cream cheese and the grated Parmesan cheese
Season and continue to cook for 2 minute2
Grab a casserole dish. Empty the ingredients from the fry-pan into the casserole dish
Bake for 40 minutes