Baked, Not Stirred

They’re unorthodox, but delicious recipes do exist for baked risottos whose texture isn’t entirely off the mark—even if they don’t quite achieve the heights of the attentively stirred classic, say hounds with experience.

“[I]t’s a different dish to the stovetop version. It’s the constant stirring that gives risotto its creaminess,” says greedygirl, who nonetheless finds this oven-baked wild mushroom risotto very tasty. Also recommended: baked chicken, lemon, and pea risotto and baked risotto with asparagus, spinach, and Parmesan.

Board Link: Baked Risotto?

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