Baked Risotto is so easy and versatile. Mary recently shared the recipe for Baked Risotto on her beautiful blog
Once Upon a Plate . I made a version of it last week using
prawns.
Tonight's version was made with shallots and garlic along with the addition of sauted Crimini mushrooms and seasoned with fresh sage,butter and Parmesan.
The risotto was good enough to serve as a main course by itself. But I had some chicken legs to cook so I made Southern Fried Chicken.
The chicken was very simple. Just rub the chicken with garlic.
TIP: Grate garlic on a microplane to make a paste. Dip in seasoned flour, then into beaten egg, back into the flour and then fry.
The risotto looks delicious. I am a big fan of the baked risotto, as you know! And fried chicken - haven't had that in a long time. Yours looks perfectly crispy!!
ReplyDeleteI love the changes you made to the risotto; I can see how versatile it can be. Looks so good. I love rice so this would be a delicious way to prepare it. I've been reluctant to try it the "real" way because of the time involved. The crust on your chicken is tempting. I'd be happy with just that!
ReplyDeleteSomehow I missed the baked risotto recipe, but your beautiful pics have inspired me to go looking. Love the combination with the fried chicken.
ReplyDeleteHow good is this?! What a winning combo! Those cremini mushrooms are a delight. Thank you also for the tip on garlic. Beautiful!
ReplyDeleteI would like the baked risotto and fried chicken to meet me after they meet each other...oh how comforting is this combo!
ReplyDeleteBrilliant combination Ann!
ReplyDeleteI really like the idea of the creamy risotto with that perfectly crisp crust on the chicken. It makes me hungry to think about it!
P.S. Your photos are stellar!
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