Traditional stovetop Risotto requires slow additions of hot stock – it’s a dish you can’t step away from. When we saw this baked version, we wondered if it would really work. And it did! The rice is sauteed stovetop with butter then deglazed with wine. Add in the stock, cover and bake. Amazing!
We used our Smoked Porcini, Shallot, and Mustard Blend in this delicious side that can also stand in for a main. Top this risotto with sauteed mushrooms, bacon and peas for a comforting weeknight main course.
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