Baked Risotto

Cooking Instructions

1. Snap off the ends of the asparagus and lightly scrape the stalks. Cut into 1-inch lengths. In a medium-sized pot with a tight-fitting lid, heat the vermouth over low heat. Add the onion and asparagus and saute until the onion is soft and the asparagus is tender-crisp (about 5 minutes). Using a slotted spoon, remove the vegetables to a bowl and set aside.

2. Place the water in the pot and bring to a boil. Add the rice and lemon juice. Reduce the heat, cover, and simmer until the rice is tender and liquid has been absorbed (about 45 minutes).

3. Preheat the oven to 375F. Lightly coat a 2-quart casserole dish with vegetable oil and set aside.

4. Stir the reserved onion-asparagus mixture, the peas, Fontina cheese, dill, salt, and pepper into the cooked rice and combine well.

5. Spoon the rice into the casserole dish. (The dish can be prepared in advance to this point and refrigerated. Allow to return to room temperature before baking.) Sprinkle the top with Parmesan cheese.

6. Bake the casserole until the cheese has melted, the top has begun to brown, and the rice is thoroughly heated (about 15 minutes). Serve immediately.

Wine Pairing(s)

Mazzei Fonterutoli Chianti Classico

Verdi Sparkling Raspberry

Folonari Pinot Grigio

Perrier Jouet 'Fleur de Champagne' Brut Rose

Castellare di Castellina Chianti Classico

Canneto Rosso di Montepulciano

Piazzano Rio Camerata

Taittinger 'Comptes de Champagne' Blanc de Blancs

Lasorda Chianti

Piper Heidsieck 'Jean-Paul Gaultier' Brut Cuvee Speciale