Meals and Courses

Baked Risotto with Burnt Butter

prep 5 mins cook 40 mins
  • spray olive oil, for oiling
  • 375 g (12 oz) risotto rice
  • 1.2 litres (2 pints) hot chicken stock (see page 44 for homemade)
  • 50 g (2 oz) butter
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • salt and black pepper

Spray a 2 litre (3½ pint) casserole lightly with spray oil. Put the rice in the prepared dish and pour over the stock. Add a little salt and pepper, stir once and cover with a tight-fitting lid (add a layer of foil if necessary).

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes until the rice is tender and most of the stock has been absorbed.

Meanwhile, melt the butter in a small saucepan and cook gently for 2–3 minutes until the butter browns to a nutty colour.

Remove the risotto from the oven and stir in the Parmesan and the browned butter. Serve immediately.

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