Baked risotto with porcini mushrooms and Grana Padano cheese

Hot Italy for a cold New York. Andrey Rydzevsky, corporate chef at Electrolux American representative office, member of American Guild of Chefs, cooked dishes of Italian cuisine with Italian equipment Zanussi. Most importantly, the cooking did not take much time, and the result is stunning! Very tasty, we recommend it!

Baked risotto with porcini mushrooms and Grana Padano cheese

We will need:

1 kg of porcini mushrooms, 2 onions, 2 garlic cloves, 1 kg of Arborio rice, 2 l of mushroom broth, 200 gr Grana Padano cheese, black pepper, 100 ml of olive oil, fresh parsley, salt.

Preparation:

Preheat the oven to 200 ° C. Peel and dice onion, crush garlic, cut mushrooms into large slices. In a large saucepan heat olive oil, fry the onion in it for 3-4 minutes, add the mushrooms, fry, stirring, for 10-12 minutes.

Place the rice in the pot, stir gently, and fry over medium heat, stirring, for 3-4 minutes.

Place the contents of the pan in a baking dish, add the mushroom broth and garlic. Cover with lid, foil or parchment and bake in oven at 180°C for 40 minutes.

When serving, sprinkle with grated Grana Padano cheese, season with freshly ground black pepper and decorate with the greens.

If you want all the preparatory work can be done beforehand, for example in the morning, and place a closed tray with cooled food in the fridge. In the evening you only need to heat up the oven and send the dish there to cook. The quantity of products is indicated for a large company if you gather a few friends, of course, you must take smaller products.