Italian risotto baked in the oven

Last Updated on December 13, 2024

Oven-baked risotto? Actually, why not! This Italian risotto tastes really great thanks to an unusual ingredient – Elderflower, which is actually white wine made from elderberries.

Ingredients:

Ingredients (2 servings): For risotto: 1 cup rice arborio 3 cupsboiling 1/2 cups Besinac (white elderberry wine) 1/2 cup Parmesan 3 tablespoons olive oil 1 small onion For color and flavor: 400 ml of fresh mushrooms 3 tbsp olive oil 1 tsp salt 3 pcs garlic cloves 2 pcs sprigs of rosemary chili pinch

Procedure:

Clean and slice the mushrooms. Grease a baking tray with oil, add mushrooms, garlic, chilli, rosemary and salt. Bake everything for approximately 20 minutes.

In the meantime, dice the onion and fry in a pot in oil. Add the rinsed rice and cover everything with 2 cups of stock. Cover the rice and cook for 15 minutes.

Cover the pre-cooked rice with the elderflower wine and the rest of the stock. Stir and add to the porcini mushrooms. Bake for another 10 minutes.

Stir the Parmesan cheese into the finished risotto and serve everything with fresh herbs.

Recommendation:

For meat lovers, add bacon bits to the risotto in a pan on the side. Serve with a glass of Beziňák.

Note:

Recipe for article: Wine lends an unmistakable flavour to dishes, try muffins, goulash or Italian risotto

Source: www.rybizak.cz