The succulent risotto is prepared in the oven.
There is melted and flowing cheese on top of the risotto ripening in the oven. Mari Moilanen
The risotto traditionally cooked in a pot is here Mari Moilasen the recipe ended up in the oven.
Moilanen encourages Something tasty in his blog that the oven risotto is not dry and lumpy, but when properly prepared, the flowing delicacy is super tasty and succulent like a classic risotto.
– I made a dish from the oven, ie it is seasoned with peurabolognese and there is a decent layer of grated grated cheese stretched to stretch, Moilanen writes in her blog.
This time he made a quick version of the recipe, meaning the bolognese has a ready-made pasta sauce mixed with fried minced meat. Sure, bolognese can be made from crushed tomatoes according to a long formula.
Be sure to season the minced meat well. Minced meat of deer can be replaced by minced meat of reindeer or deer and, of course, minced beef.
The oven risotto is eaten as soon as it comes out of the oven. Just like the classic risotto: diners expect, not risotto. Mari Moilanen
Oven risotto with peurabolognesella
(For 6 people)
400 g of minced minced meat (other minced meat works)
1 chopped onion
3 crushed cloves of garlic
nokare butter + 1 tablespoon olive oil
2 dl red wine
2 tablespoons woscester sauce
3 dl Arborio risotto rice
5 dl broth
2 tablespoons tomato puree
700 g (2 tsp) of prepared pasta sauce or self-cooked tomato sauce
25 g of butter
100 g of finely grated parmesan
200 g of grated cheese (Comte, Gouda or emmental)
1. Cut the onions in a pan with butter until softened. Add the venison and fry. Season with worcester sauce. Add rice to the pan, swirl in the pan until the rice is translucent.
2. Add red wine and let it soak. Add two deciliters of broth, bring to a boil for five minutes and add the rest of the broth and bring to a boil for another five minutes. Then add the tomato puree, pasta sauce and mix the ingredients well. Finally, add the finely grated parmesan and butter. At this point, the risotto should be very liquid.
3. Lightly grease the shallow pan with butter and pour the risotto into the pan. Sprinkle grated cheese on the surface. Bake the risotto in a 200-degree oven for 25 minutes until the rice is cooked but the risotto is still flowing. Enjoy immediately.
The story was first published in February 2021.