I’d have to say this Riso al Forno (baked risotto) from the cookbook A Little Taste of Italy is the best Thermomix risotto recipe I have ever tasted.
The texture of the risotto being prepared in the Thermo mix and then baked in the oven is perfect. It also makes the most delicious Arancini – we’ve put together a special Arancini Guide for you for best results.
Tips: The pan that you cook the risotto in makes a big difference to cooking time. If you use a ceramic or glass dish in the oven, it could take an additional 30 minutes. It is best to cook this chicken & mushroom risotto in a metal pan with a lid.
A Little Taste of Italy: Riso Al Forno (baked risotto)
- parmesan cheese
- fresh basil leaves
- arborio rice
- chicken thigh
- Swiss brown mushrooms
- dry white wine
- chicken stock concentrate
- This recipe is exclusive to A Little Taste of Italy - Buy now to receive the immediate eBook
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