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Oven-Baked Risotto

Oven-Baked Risotto

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

Everyday Food, March/April 2003 http://www.marthastewart.com/336384/oven-baked-risotto
3.61194
Rated
72.2388100(69)69
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 2 to 4

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

  1. 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.
  2. 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.
  3. 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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