Risotto al Forno -- Baked Rice

• 1/2 cup butter
• 1 sm. onion, chopped
• 1 cup Italian sausage, skinned and chopped
• 1 cup peas, fresh
• frozen
• 1/4 cup chopped mushrooms
• 2 cups beef stock
• boullion
• 2 cups rice
• 4-1/2 cup water
• 3/4 cup parmesan cheese, grated

1. Melt butter in a large oven proof casserole, add the onion and saute until translucent and golden, about 5 minutes.
2. Add the peas, mushrooms and beef stock, salt and pepper.
3. Simmer gently, covered for about 15-20 minutes.
4. Cook the rice, in another pan, in the 4 1/2 cups of water for only 5-7 minutes.
5. Drain.
6. Add to the sausage, vegetable mixture, along with the parmesan cheese and the remaining butter.
7. Bake in a hot preheated oven at 400F, uncovered, for about 20-30 or until a light brown crust forms on the rice.
8. Serve hot.

butter, onion, italian sausage, peas, frozen, mushrooms, beef stock, boullion, rice, water, parmesan cheese

Taken from www.foodgeeks.com/recipes/18789 (may not work)