Baked Risotto Casserole with Artichokes

Recipe Rescue!

I can’t tell you how many times I try a new recipe and think it sounds absolutely fantastic and the result is a complete failure. I almost always change recipes, but, according to my husband, one should make it the first time as it is written.

Last night’s dinner was an example of this. I made an Artichoke Risotto. Anything with artichokes in it I will make. It did not turn out, so I put it in the fridge for the next day. I made risotto “patties”, dredged them in flour, egg and bread crumbs and sautéed them in oil. Then I put them in the oven for 25 minutes. Phew! They were delicious!

Baked Risotto Casserole with Artichokes

Serves 4 – 6

1 (1 oz) package dried porcini mushrooms (about 1 cup)
1 Tbs extra virgin olive oil
2 cups thinly sliced leeks
1 Tbs finely chopped garlic
2 tsp finely chopped rosemary
1 (15 oz) can water-packed artichokes, drained and chopped
1 cup uncooked arborio rice
1/4 to 1/2 cup grated Parmesan cheese
1/2 cup dry white wine
2 cups mushroom or chicken broth
1/4 cup flat-leaf parsley, chopped

Pour 2 cups boiling water over mushrooms in a medium heatproof bowl; set aside to let soak for 35 minutes. Drain mushrooms, pressing out as much water as possible, then chop and set aside. Discard soaking liquid.

Preheat oven to 350°F. Heat oil in a large, ovenproof skillet. Add leeks, garlic, rosemary and reserved mushrooms and cook, stirring often, until until leeks are limp, 7 to 8 minutes. Stir in artichokes, rice and cheese. Add wine and broth, cover and bake until rice is just tender and liquid is absorbed, 35 to 45 minutes.

Drizzle rice with more oil, if you like, garnish with parsley and serve.


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