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Dolores's Oven Risotto

Source of Recipe

From "Castle Rock Kitchen" by Theresa Carle-Sanders


Recipe Introduction

"That wastrel husband of Dolores Claiborne deserved what he got, despite what some out on Little Tall Island think and say. Dolores worked her hands to the bone keeping house for that drunk pervert, and sometimes, as Vera Donovan was fond of saying, 'an accident can be an unhappy woman's best friend.' Serve this risotto with Mother Morton's Pork Chops and Blue Cheese Broccoli for a simple, comforting meal that will chase your troubles away."

List of Ingredients

â—¦ 3 cups chicken stock or vegetable stock
â—¦ ½ ounce dried wild mushrooms (such as porcini or chanterelle)
â—¦ ¾ cup boiling water
â—¦ 2 tablespoons olive oil
â—¦ 3 cloves garlic, finely grated or minced
â—¦ 1 cup carnaroli or arborio rice
â—¦ â…” cup grated Parmesan cheese, plus more for serving
â—¦ 1 tablespoon butter
â—¦ 2 teaspoons fresh lemon juice
â—¦ Kosher salt


Recipe

Position an oven rack on the lower-middle rung and heat the oven to 400° F.

In a medium pot over medium heat, warm the chicken stock to a simmer. Soak the mushrooms in the boiling water for 15 minutes. Using a fork, scoop the mushrooms from the liquid and chop finely. Strain the soaking liquid and add it to the stock.

In a Dutch oven or other large, ovenproof pot over medium heat, warm the olive oil until shimmering. Add the garlic and rice and cook, stirring constantly, until the grains of rice are transparent, about 2 minutes. Stir in the mushrooms and stock and bring to a boil.

Cover the Dutch oven, transfer to the oven, and bake until the rice is al dente, about 20 minutes. Stir in the Parmesan, butter, and lemon juice and then taste and season with salt.

Serve the risotto hot, passing additional Parmesan at the table.

Makes 6 servings