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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Cuisine: Italian