Sometimes I have to learn things the hard way, by trying them myself despite everyone's advice to the contrary. Baking risotto is one of them. I usually don't mind giving a pan of risotto the attention it needs but oftentimes, putting something in the oven and walking away while it cooks has its appeal.
So for this week's I Heart Cooking Clubs theme "Tropical Delights", with shrimp as my tropical ingredient of choice, I made featured chef Donna Hay's baked Prawn, Lemon and Leek Risotto from her book fast, fresh, simple, pg 148.
The flavour of this risotto, with its sautéed leeks, lemon zest, shrimp and a final bright squeeze of lemon juice was amazing. However, the texture of the rice, though not over-cooked, was a little gummy, lacking the creaminess one expects in a properly cooked risotto. Lesson learned. Despite the appeal of baking risotto, it's not something I would do again. But this delicious dish is worth repeating, cooked properly on the stove top.
Check out the other IHCC tropical delights here.