Michael and Rachel's

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Italian Baked Rice

Updated: 09 Jan 2018

Ingredients

  • 1 onion
  • Olive oil
  • 40g fennel salami, diced
  • 150g arborio risotto rice
  • 600ml water
  • 1 vegetable stock cube
  • 1 heaped tablespoon mascarpone cheese
  • 20g parmesan cheese

Method

  1. Preheat the oven to 180c.
  2. Place a large oven proof pan on a high heat.
  3. Peel and quarter the onions. Break apart into petals and char for 4 minutes, tossing regularly.
  4. Reduce to minimum heat and stir in 1 tbsp of olive oil, then add the salami and stir for a moment. Add the rice, stir, then add 600ml vegetable stock and the mascarpone.
  5. Grate and stir in the parmesan and a little black pepper.
  6. Transfer the pan to the oven for 40 minutes or until the rice has absorbed all the liquid and is just cooked through. Drizzle with a little extra olive oil and then dish.