Oh Ina - I think you did it again. I made risotto on Wednesday - at 8:00 at night. What?! Risotto on a week night - after 7 p.m. no less? This oven recipe from Ina Garten makes risotto a breeze. Read: 3 minutes of stirring instead of 30.
1.5 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine - I always use Pinot Grigio or Sauvignon Blanc
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas, steamed asparagus or whatever else vegetable you wish to add!
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper, and stir vigorously for two to three minutes, until the rice is thick and creamy.
Add the peas and stir until heated through. Serve hot.
This risotto is a bit thicker than stove-top style, but it is fast and delicious. I have been wanting to make aranacini balls for sometime and think this risotto preparation will definitely help on time! Be forewarned - your stirring arm may ache after three minutes, but this brings the starch out of the rice creating that delicious creamy texture.