BAKED RISOTTO ENJOY DAN:

               DAN'S ROAD TRIP BAKED RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

3 cups broth divided

1 onion finely chopped 1 garlic clove, minced

1 cup risotto

1/3-cup white wine

1/2-cup Parmesan cheese

1-tablespoon butter

2 tablespoons cilantro, chopped

Sea salt and fresh cracked black pepper

DIRECTIONS:      (PRE-HEAT OVEN TO 425 DEGREES)

1.   In a Dutch oven, heat oil over medium-high heat when sizzling.

2.   Add onion sauté for 4 minutes; add garlic and sauté for 1 minute more.

3.   Add rice to coat the grains with oil and sauté for 1-2 minutes.

4.   Stir in wine and cook until it has evaporated, about 1 minute.

5.   Stir in 2 cups of broth and season with salt and pepper.

6.   Bring to a boil.

7.   Cover and transfer to the oven, and bake for 20-25 minutes.

8.   Remove from oven and stir in 1 cup broth, butter, Parmesan cheese and cilantro.

9.   Just so the consistency of the risotto is creamy.

               

ENJOY DAN:                                                               BON-APPETITE!!