Oven-Baked Risotto
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Everyday Food, March/April 2003
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 2 to 4
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Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 3/4 cup Arborio rice
- 1/4 cup dry white wine, (optional)
- 2 to 2 1/4 cups hot water
- 1/2 cup homemade or low sodium canned chicken stock
- 3/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)
Directions
- Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.
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wow! i just got a lovely enameled dutch oven for christmas, and as a long-time risotto lover had no idea that i could have saved myself hours of stirring at the stovetop all these years. this was the perfect consistency, and even i used a favorite combo of arborio rice and pearl barley (seriously, try it!). texture was just right. i added some saut?
Delicious and perfect everytime!!
I have been preparing this at least six times a year since it was published. Substitute vegetable broth and you have a wonderful vegetarian dish. The leftovers are to die for. I add garlic and extra Parmesan. Serve it with a salad and asparagus - yum!