Oven risotto

Mushroom Oven Risotto

Hello everyone! I know I have been MIA from my blog because I am still learning how to be a mama to a rambunctious toddler and manage my blogs... most of my time has been spent on posting more personal pictures and adventures on instagram @americanflavorlatinspice follow me to see what we are up to

But as an I am sorry I decided to post my famous oven risotto... yes OVEN... its a long story so get ready ;)

my sister is a Risotto master, she has done risottos all her life and loves it, I always found it annoying and time consuming VERY time consuming, you guys have been following me for a while I like fast, easy, and simple recipes. After learning how to make traditional risottos and slaving away ladle after ladle of broth for a good while (you have to ladle in the broth and stir until absorbed before adding the next ladle- until its all gone) I realized the whole point of the risotto is for the rice to suck up the broth slooooooowly well why not put it in the oven? and voila! my risotto was born... AND to test it out I invited my sister over for some and she thought It was traditionally made she could NOT believe I had made it in the oven 

INGREDIENTS:

3 TBS butter

2 Cups Mushrooms

1/2 Cup chopped onion

1 1/4 Cup Arborio Rice 

(for traditional risotto use Arborio, for normal use in my house I use regular white rice, the consistency is different but its cheaper) 

3 1/2 Cup Chicken Broth

1 Cup Parmesan cheese grated

Preheat oven 375F

use an oven proof skillet 

(we use this one)

melt butter on the pan and sauteed mushrooms and onions for 5 mins

add rice and toast for 2 mins

add the both and place it in the oven

bake for 45 mins

after baking take out the pan and add the Parmesan cheese and stir until melted

taste and adapt the salt and pepper

Bon Appétit

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