Its called baked risotto and yes, it’s baked, but it bears little relation to risotto other than the rice. It is however delicious. It is the rice-based cousin of salami pasta.
Equipment
- Oven-proof baking dish
- Large pan
Ingredients
- 1 large onion, finely chopped
- 1 bulb of fennel , finely sliced(optional, leave it out if you don’t like it)
- 2 cooking chorizo sausages, cubed
- 1tbsp olive oil for frying
- 25g butter for frying
- a few grilled artichokes (optional, leave it out if you don’t like it)
- 1 tbsp bouillion powder
- 1 cup of risotto rice
- 1/2 cup white wine
- a handful of baby spinach, wilted
- salt and pepper to season
- 4 vine tomatoes (or similar amount of cherry tomatoes), chopped
- 2 balls of mozarella, finely sliced
- Handful of fresh basil leaves
Method
- Preheat the oven to 130°C, placing the dish in the oven to warm
- Heat the oil and butter over a high heat and then add the onions
- Cook the onions on a medium heat until they are soft and translucent
- Add the chorizo and sliced fennel if using and cook untilt the chorizo fat is renedering
- Add the rice and stir constantly for 2 minutes
- Add the wine, keeping stiring until mix in
- Add 3 cups of boiling water, followed by the bouillion powder
- Stir well, then bring to a simmer.
- Season with pepper to taste
- Transfer to the oven dish, and bake in the oven for 20 minutes
- Chop the basil and mix with the tomatoes. Season well with salt and pepper
- Remove from the oven
- Turn the oven up to 220°C
- Stir in the spinach
- If the rice is very dry, top up with boiling water. How much you add will determine how sloppy the resulting dish is, so make it how you like it.
- Layer the tomatoes on top
- Followed by the sliced mozarella
- Return to the oven and bake until the mozarella has browned and the mixture is bubbling
- Eat immediately
Photos
