The last time I was in San Francisco, I went to a fabulous Italian restaurant and had a wonderful risotto. While watching the Food Network, I was reminded of this dish when they featured a baked pumpkin risotto. I quickly did some research on the Food Network and found several recipes for baked risotto. Many of the comments I read about making risotto the authentic way, stirring liquid slowly into the rice on the stovetop, were negative. Most people had a difficult time because of the timing and stirring involved.

But when I made baked risotto for the first time, I was very pleased with the results. The nice thing about this basic recipe is that you can add different things to it — roasted vegetables, meat, poultry, spices, and even dried fruit and nuts.

Risotto comes from the Italian word riso, which means rice.The key ingredient to making risotto is Arborio rice. Although it was originally cultivated in Italy, it is now grown in California and Texas, too. It is a variety of short-grain, oval-shaped white rice. It also comes in various shapes and sizes.

What makes this rice so ideal for risotto's creamy consistency? Unlike long-grain rice, it requires less milling, causing the grains to retain more natural starch content. One pound of Arborio rice can absorb about 6 cups of water without producing mush.

While I was making this dish, I thought about my mother and how much she would love this recipe. Rather than going out and spending a lot of money for a gourmet meal, surprise your mother with this delicious and healthy dish. Serve it with roasted chicken or game hens, steamed greens and a low-fat dessert.

By the way, Arborio rice, which used to be a specialty food item, is now sold in most supermarkets.

OVEN BAKED RISOTTO WITH SHIITAKE MUSHROOMS