It’s not often that I post a video for an alternative method on a classic recipe before I’ve actually shown the real deal, but
that’s what we have with this incredible baked mushroom risotto.
wondering what would happen if I used a similar method for doing risotto. As
you’ll see, the beginning and the end of the recipe are pretty standard, but
we’ve taken the middle 15 minutes and moved it into the oven, in an attempt to
eliminate those dreaded “variables.”
the liquid, and how high your heat is are factors that can wildly affect the
outcome when done on the stovetop. By using the oven for the majority of the
cooking, we don’t have as many things to worry about.
and taste and test for doneness and seasoning, but that goes for any recipe. The
goal is to have the rice come out of the oven between 80-90% cooked, so that
all it takes is a final addition of liquid, and a few minutes of stirring to
recreate that signature “sauce” that makes this dish so famous.
I used a variety of risotto rice called “Carnaroli,” which is
known as “the king of rices.” Thanks to a higher starch content and
slightly longer grain, Carnaroli produces a beautifully creamy sauce, while
still maintaining a firm, toothsome texture. You should be able to find it
fairly easily at those fancy grocery stores, but if not, it’s readily available
sold for risotto, I’d suggest checking this after 10 minutes in the oven, as I
suspect it will cook slightly quicker than the Carnaroli. Besides, you can
always cook it an extra few minutes at the end. As many of us have learned the
hard way, you can’t un-cook something.
produced a risotto that was identical in looks, taste, and texture to anything
I can do on the stove. Having said that, I enjoy standing at the stove making
risotto the traditional way, as it’s one of the best meditations ever, so it
will be interesting to see which method I use the next time I’m craving the
you’ve mastered it and are just curious, I hope you give this a try soon.