I love Risotto. And I do make it occasionally, but only when I have a lot of time, since most risottos require adding the broth a little at a time, and stirring and stirring and stirring. I was discussing this with a chef friend of mine the other night, and she shared that at her restaurant, they start the risotto on the stove, but then put it in the oven to cook. So I immediately went online to see if there were any oven-baked risotto recipes and came upon this gem from Martha Stewart. I plan on trying it in the next few days. The one thing I will add is a trickle of white truffle oil, just before I serve. Yummm!
Serves 2 to 4
- 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 (Note…you can substitute vegetable broth if you prefer)
- 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)
- 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.
From Everyday Food, March/April 2003