Now you see me…. now you don´t – Oven Baked Risotto

Oh dear, where have the last 10 days or so gone to? It´s busy, busy, busy here and while we are still (of course) working, cooking and eating, there has been very little activity on the blog. I do miss you all, and I am sorry that I haven´t had time to get over and comment.  House Number One is finished. Yes, you read that right!  Well, apart from 6 door handles that need to be put on. We even have a lovely tenant waiting to move in as soon as we move out.

So you can imagine that things have moved on apace in House Number 2 (I am sitting in a bare room while the kitchen floor is being grouted and windows are being replaced upstairs and the plumbers are doing things with copper pipes).

Photos to come, but in the meantime, back to the food. Best pal Ria sent me the recipe for her oven baked risotto which is given below. Believe me, if you ever thought you fancied risotto but didn´t have time to stand over the pot and stir, this is a fantastic way to do it.  I made extra (of course) and turned the remains into something else the next day and I would strongly suggest you do the same.  I have given Maria´s version and then afterwards my adaptation according to what I had available in my fridge. Perfect comfort food.

Maria’s world famous baked haddock & cabbage risotto

Serves 4 (easily halved or doubled – it’s very forgiving)

Prep 5 mins, Cooks in 35 mins

Dead easy and delicious!

Ingredients

  • 1  tbsp olive oil
  • 1  onion chopped
  • 300g/10oz  risotto rice
  • 1  litre vegetable stock (you can use vegetable bouillon powder)
  • 280g wedge savoy cabbage, thickly sliced (Tanya – I used about a dozen thinly sliced mushrooms and half a dozen rashers of finely chopped smoked streaky bacon instead of the cabbage and haddock)
  • 400g/14oz skinless smoked haddock (preferably go for the undyed sort and ask the nice fishmonger to skin it for you – but if you can only get with skin on it’s very easy to slip off after it’s been cooked, before you flake it)
  • 3 tbsp crème fraiche
  • 50g freshly grated parmesan

Heat oven to 200C/fan 180C/gas 6.

  1. Heat oil in a 2 litre casserole dish, then soften the onion over a medium heat for about 5 mins.
  2. Tip in the rice and cook for 2 mins, stirring well.
  3. Pour in the stock, bring to the boil, then add the cabbage.
  4. Cover and bake in oven for 20 mins
  5. Remove the dish from the oven and give the rice a stir.  Place the fish on top of the rice, replace the lid, then bake for 5 mins.
  6. Flake the fish into large chunks and stir into the rice with the crème fraiche and half the parmesan.  Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.
  7. Eat and enjoy.
  8. Don’t forget to pretend it was really difficult to make!

So, there it is, the secret is out…you can make a great risotto in the oven and have time to nip upstairs for a shower, pour yourself a glass of wine and take a deep breath before dinner.