Risotto al Forno -- Baked Rice
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Ingredients
| 1/2 cup | butter | | 1 | sm. onion, chopped | | 1 cup | Italian sausage, skinned and chopped | | 1 cup | peas, fresh or | | frozen | | 1/4 cup | chopped mushrooms | | 2 cups | beef stock or | | boullion | | 2 cups | rice | | 4-1/2 cup | water | | 3/4 cup | parmesan cheese, grated |
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Instructions
Melt butter in a large oven proof casserole, add the onion and saute until translucent and golden, about 5 minutes. Add the peas, mushrooms and beef stock, salt and pepper. Simmer gently, covered for about 15-20 minutes.
Cook the rice, in another pan, in the 4½ cups of water for only 5-7 minutes. Drain. Add to the sausage, vegetable mixture, along with the parmesan cheese and the remaining butter. Bake in a hot preheated oven at 400°F, uncovered, for about 20-30 or until a light brown crust forms on the rice. Serve hot.
Author's Comments
This is typically Northern Italian, where rice is eaten more often than pasta. This is a one dish meal, with the sausage, rice and cheese. Serving a small salad with this dish makes for a quick meal. My mother’s family, from Naples, made this dish as a fast lunch or for a late Sunday breakfast after Mass. We now call it Brunch!
From my cookbook, The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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