Yep - exactly right Deirdre! It can go right from stovetop to oven. Maybe Janie does a baked risotto - or else just a normal one on the stovetop using the french oven and not actually using the oven!
I do my risottos baked often in a huge cast iron pot.
I/2 onion (my preference, you could use a whole onion) chopped
2 cloves garlic (i just smash it, no chopping or mincing)
1 can tinned roma tomatoes
3 cups chicken stock
1/2 cup dry white wine
2 cups arborio rice
I add veges to suit me, but you could use mushies, capsicum, sun dried tomatos and a handful of olives for a noice treat.
Last edited by christy; August 11th, 2008 at 07:45 AM.
I made one last night using onion, fennel, roasted pumpkin and fried chicken breast that was just amazing - I'm not a fan of baked risotto - the stirring releases the starch from the rice to get that really nice creamy texture to the risotto.
If it's baked in the oven it just doesn't feel quite right IYKYIM?
LOL I totally get you Bear, just that sometimes I'm too lazy or busy to stir.... but even when I bake I take it out & stir it a few times to get that starch flowing
I'm not a fan of baking risotto either BUT......we used to have it all the time, and since DS was about 3 months (and woke up LOL) I don't have the time to stand there and stir anymore! So I might take a leaf out of your book Christy and bake it, at least partially. Thanks hun, I've been missing my risotto!
1. Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
2. Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.
3. Melt ghee in casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.
4. Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high until it comes to the boil then Cook, covered, for 10 minutes. Then remove to the oven @ 170 and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.
5. Spoon biryani among bowls. Sprinkle with coriander.
Saffron has a wonderful flavour - you want to experiment with it then try making something simple like a saffron cream sauce (serve it with a white fish)so there aren't any other flavours to get in the way...if you use a lot of saffron then it can be overpowering....and very expensive!
The lamb shoulder recipe that I posted further up really benefits from the addition of a little saffron too, combined with chorizo and chilli it helps to give the whole dish a bit of a southern spanish/north african feel.
If your saffron has been dry stored for a long time then it's worth soaking it in a little hot water before using (not more than a tablespoon of water), then pour the soaking liquid into the dish with the saffron.
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