Baked Tuscan Style Risotto

Yes, it is possible to bake Risotto.

10 C. chicken stock
2 lbs. chicken, diced (I used breast meat, but thighs would also work)
3 C.   Arborio rice
3 T. butter, divided
3 T. olive oil, divided
1 C. Cacciatore salami, diced
32 oz. canned or jarred tomatoes
6 oz. fresh spinach.
1 C. dry white wine
2 C. sliced mushrooms
1 T. + 1 tsp. Italian seasoning, divided
3 C. grated or shredded Parmesan cheese
2 T. tomato pesto, divided. Store bought is fine.
Salt and Pepper to taste

Pre-heat oven to 350 degrees.

In a large sauce pan, bring the chicken stock to a light simmer.

Rub the chicken with the 1 tsp. Italian seasoning and salt and pepper.
In a large stock over medium heat, melt 2 T. of the butter with 2 T. olive oil.  Once hot, add the chicken. Give the chicken a good sear.  It doesn't have to be fully cooked.  With a slotted spoon, remove the chicken and add it to the stock.

Melt the remaining butter and oil and add the onions, add the rest of the Italian seasoning and more salt and pepper.  Cook onions for about 5 minutes.

Next add the diced salami and stir for another minute.

Next add the mushrooms, spinach and 1 T. of the tomato pesto.  Cover and let the steam help cook the spinach.  Once the spinach is completely wilted add the wine and scraped the bottom of the pan to extract all those nice flavors.

Add the rice and stir for about 5 minutes.

Finally, combine the stock mixture with the rice mixture and stir in the tomatoes and remaining pesto and Italian seasoning.

Pour the final mixture into a large baking dish.  Cover with foil and place in the oven.  After an hour, remove the foil and bake another 15 minutes or until the liquid is absorbed.

Stir in the Parmesan cheese.

Serve with Tenuta dell' Ugolino Verduccio