This Easy Baked Risotto recipe takes all the guesswork and stirring out and puts the quick and easy in; while still keeping all the delicious creamy flavors. And it will still turn out just as good as if a seasoned chef prepared it the traditional way.
Traditional Risotto is a delicious, but labor intensive dish. I learned my lesson when I made some myself over the stove top. Whew! Thankfully I could employ my husband to help me stir so my arm wouldn’t fall off. Was it delicious? Absolutely. But their has to be an easier way. Well, here it is!
Science comes to our aid, along with the wonderful invention of Aluminum foil. Uncooked Arborio rice is sauteed with melted butter in a large dutch oven for a couple minutes, and then all the broth is added in at once. Placing a large sheet of foil directly to the entire surface of the liquid and folding the edges over the pot keeps the steam from rising above the rice and drying it out. The foil prevents the liquid from evaporating and instead is absorbed by the rice. So you just pop it in the oven for about 15 minutes and it’s basically done. Just stir in some cheese and parsley… and… voila! It’s like magic.
I will tell you that I have altered this recipe and left out the onion. After cooking up several batches, the onion always tasted off. Like it didn’t belong. I know a lot of Risotto recipes will tell you to use it, but I think the onion way over powers all the other delicious, creamy flavors. My whole family likes it much better when I leave it out. I have also left out the white wine, and replaced it with my substitute~ 1/2 cup of chicken broth with a tablespoon of the aforementioned liquor’s vinegar (white wine vinegar). I like this substitution because it still provides a bit of that bitterness the wine would give, and also gives a broader spectrum of flavors.
I also love this recipe because baking in the oven allows me to cook another dish (such as a protein) on the stove top while the risotto is baking. You can serve a simple, yet fancy meal without the hassle.Print
Skip the drudgery of constant stirring over a hot stove and just use these insightful tricks to have delicious Risotto with your dinner tonight!
- 5 cups low-sodium chicken broth
- 1 cup water
- 2 bay leaves
- 4 tablespoons unsalted butter
- Salt and pepper
- 2 cups Arborio rice
- 3 garlic cloves, minced or pressed
- 1 and 1/4 cups grated Parmesan cheese
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh parsley
- With the oven rack in the middle position, heat the oven to 400 degrees. Bring broth, water and bay leaves to simmer in a medium saucepan over medium-high heat. Cover and keep warm over the lowest possible heat.
- When broth is hot, melt the butter in a large dutch oven over medium heat. Saute the rice for about 2 minutes, or until the ends of the rice become translucent. Stir in the garlic and cook for about 30 seconds. Combine the vinegar with 1/2 cup of broth and add to the rice and cook, stirring until completely absorbed, about 1 minute.
- Pour the rest of the broth over the rice. Cover the dutch oven with a large sheet of aluminum foil, pressing down so that it rests on top of the surface of the broth. (Careful, it will be very warm. I would suggest wearing oven mittens.) The aluminum foil should overlap all sides of the dutch oven. Crimp foil around the edges and cover with the lid for a tight seal. Bake until the rice is tender and liquid is absorbed, about 15 minutes. Discard the bay leaves. Stir in Parmesan cheese and parsley and season with salt and pepper to taste. Serve.
- Category: Side
- Cuisine: Italian
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