posted by RisaG 03-17-100 5:57 PM
* Exported from MasterCook *
Baked Risotto alla Milanese
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Mushrooms
Rice Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup arborio rice
2 cups water
1/4 tsp. saffron threads
1/4 lb. mushrooms -- coarsely chopped
1/2 cup marsala or dry sherry (+ a little more) .
2 tsp. butter
2 tsp. olive oil
2 cloves garlic -- crushed
1 cup onion -- chopped
1/2 tsp. salt
1/4 cup pine nuts -- toasted
1/2 tsp. dried basil
lots of black pepper
1/2 cup raw peas -- fresh or frozen
1/2 medium red bell pepper -- cut in thin strips
1/8 cup Parmesan cheese -- freshly grated
Combine rice, water and saffron in a saucepan. Bring to a boil, cover, and lower heat to a simmer. Cook 20 minutes or until tender. Fluff it with a fork after cooking, to release trapped steam, thus warding off mushiness.
While the rice cooks, combine the raw mushrooms with the marsala. Let them marinate for 30 minutes.
Saute the garlic, onions, and salt in butter and olive oil combination until the onions are soft and translucent.
Combine everything, except the Parmesan cheese, and mix well. Spread into a buttered souffle dish (or deep casserole), and sprinkle with the cheese. Bake at 325°F, uncovered, about 30 minutes.
Serve immediately.