When a notable food critic comes to the Independence Inn to do a write up on Sookie’s cooking, he writes a rave review for everything. Well, almost everything. He says her risotto is “fine”, much to the devastation of Sookie. Honestly, when it comes to risotto “fine” is a word of praise. It’s such a technique-driven dish. Timing is everything and man oh man is there a lot of stirring. Enter the bundt pan. It’s a much simpler method and comes out tasty as heck. I definitely recommend this method. Save your arm strength!
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Ingredients
- 1 ¾ cup of uncooked Arborio rice
- 1 carton of broth
- 1 tablespoon of olive oil
- 2 onions, diced
- 5 cloves of garlic, crushed
- 1 frozen pack of spinach
- 4 eggs, beaten
- ½ cup of half and half
- 125g Gruyère cheese, shredded
Instructions
Step 1
Preheat oven to 350° and prep your bundt with Bundt Gunk or spray with nonstick spray.
Step 1
Bring the broth to a boil and add the rice. Boil for 15 minutes. It doesn’t have to be fully cooked but should be soft. You’ll be draining the rice once it’s cooked, so don’t be afraid to add water to the pot if your pot needs more liquid for the rice to absorb. Drain.
Step 2
Preheat oven to 350° and prep your bundt liberally with Bundt Gunk or spray with nonstick spray.
Step 3
Heat the olive oil over a medium heat in a large pan (as large as you have, maybe even a Dutch oven). Cook the onions until they are translucent. Add garlic and cook until fragrant, but don’t let burn. Add the spinach and cook, and as it softens in the pan, break the spinach brick apart. Let cool for 15 minutes.
Step 4
Add the rice, eggs, and cream. Season to taste with salt and pepper and any other flavors you like. Mix in the cheese
Step 5
Add your rice mixture to the prepped bundt pan and press/compress the mixture down. Bake until the eggs are set and when you press down on the mixture, it doesn’t feel so soggy. It took me about 30 minutes.
Step 6
Let the bundt set in the pan for about 15 minutes, then invert onto a serving platter.
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