Cheesy Oven-Baked Risotto
Method
Step 1
Prep: Preheat the oven to 200°C (180°C fan).
Step 2
Tear off a large sheet of non-stick baking paper. It should be large enough to overhang the sides of a wide, shallow casserole or to come at least halfway up the sides. You might need to use two pieces. Scrunch it up, then spread it out flat in the casserole, letting it come up and over the sides.
Step 3
Pour the Ballymaloe 100 Recipe Sauce and stock into the casserole, making sure it doesn’t go over the top of the baking paper.
Step 4
Add the risotto rice and season to taste. Gently stir it all together, again making sure it stays below the edge of the paper.
Step 5
Cover the casserole with a lid or a piece of foil, then cook in the oven for 35–40 minutes, until all or almost all the liquid has been absorbed into the rice. Gently stir the rice – the baking paper means it won’t be stuck to the bottom of the casserole.
Step 6
Remove the lid for the last 5 minutes of cooking. Tear the mozzarella over the top of the risotto. Return to the oven to let the risotto finish cooking and to allow the cheese to melt.
Step 7
Let it stand for 5 minutes once taken out of the oven.
Chef's Tips
Garnish with torn fresh basil if you have it and grate over plenty of Parmesan to serve.
Serving Suggestions & Notes
For a deeper, more savoury flavour: Roast 200g of sliced mushrooms with a drizzle of olive oil, salt and pepper at 200°C for 15-20 minutes until golden. Stir in the roasted mushrooms just before adding the mozzarella. | Add your greens: Add in two handfuls of baby spinach as soon as the risotto comes out of the oven. Let it wilt down and enjoy.