I have a friend, Tony, that owns a guide Michelin star since many years back in Scotland and he always make his risotto in the oven – I always so amazed over how he can get that creamy perfect risotto by putting it in an oven. I have always done it on the stove with all that stirring that it involves.
Have been sitting on this recipe for a few years, but haven’t really felt motivate to try the oven-method. Last week coming up to Easter I took the “bull by the horn” and IT WORK!!!! One of the best risotto I ever done.
I found a recipe on my USB that been there for quite awhile. Not many ingredients and easy – tick all boxes with me. So with my friend over for dinner, I decided to give it a try.
The original recipe say that 18 min in the oven at 200C/290F/Gas Mark 6 should be enough, but it’s not. I had it in for 50 min and it came out perfect; dreamy creamy. Personal I don’t like al dente risotto rice. The dish will take about 15 min to prepare + the cooking time in the oven.
Oven-baked Risotto with Bacon and Tomatoes, serve 4
250gr/8.8oz diced smoked bacon
1 onion, finely chopped
1 garlic clove, finely chopped
300gr/1.5cup Arborio rice
150gr/5.29oz cherry tomatoes – halved
170ml/ 2.95cups vegetable stock
100ml/1,5fl oz white wine
10ml/2 tsp sugar
50 gr/1.75oz butter
50gr/1.75oz Parmesan cheese – grated
chopped fresh Mediterranean herbs (I used frozen)
Olive oil for frying
- Heat up the oven. Fry the bacon pieces in ovenproof pan or casserole (I don’t have any so I did all the frying in my saute pan and transfer it to an ovenproof dish)- until golden and crisp. Stir in onion, garlic and butter and cook for 3-5 min until soft. Tip in the rice and mix well until coated. Pour the wine over and add the sugar for about 2 min until all is absorbed under stirring.
- Add the halved cherry tomatoes and hot stock and give the rice a quick stir. Cover with a tightly fitted lid and bake for about 40-50min. I used folio instead of a lid.
- Stir through most of the parmesan when the dish is ready to serve and sprinkle the rest over when being served. I also mixed in some Findus frozen Mediterranean mixed herbs.
- Don’t forget to serve on heated plates.
I served with a nice warm Focaccia bread and a little side salad. A really nice dish – I made the recipe for 4, but we were only 2 of us enjoying it and there wasn’t one full portion left for my lunch the following day.
One thing is for sure – no more stirring when I make risotto.
“You do not age while seated for a meal”