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Cheese, Egg, and Cream Based
Recipes - Risotto
al Forno
Ingredients
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60 ml/4 tbsp olive oil
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1 small onion, finely
chopped
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450 g/1lb/2 cups arborio or
other risotto rice
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1.2/liters/2 pts/5
cups beef, veal or chicken stock
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Salt and freshly
ground black pepper
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15 g/1 tbsp
unsalted (sweet) butter
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1
quantity tomato sauce
Method:
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Heat the oil in a
flameproof casserole (Dutch oven). Add the onion and
fry (sauté) for 2 minutes.
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Stir in the rice and cook
for 1 minute. Stir in the stock, season well and
bring to the boil.
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Cover tightly and bake in the
oven at 180°C/350°F/gas mark 4 for 1 hour.
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Stir in the butter and reseason if necessary. Serve
with the tomato sauce.
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Cheese, Egg,
and Cream Based Recipes - Risotto al Forno
