The first meal my Italian daughter-in-law made for me was risotto. I don’t know where it had been my whole life, but I thought I’d died and gone to heaven. It was amazing. The best part about risotto is how creamy it gets. I’m never sure if I should use a fork or a spoon. Yes, of course I use a spoon: I don’t want to miss a single grain.
According to D, it’s the warm broth that makes all the difference. I decided it was time I learned how to make this fabulous dish. I don’t understand how something as hard as rice grains can end up so smooth and creamy. Lots of people use it as a side dish, but for me it’s the main course all the way. I don’t need anything else on my plate, but if you want to throw in a little asparagus and a few green peas, I’m happy.
I really enjoyed this recipe, but I will be trying another. This one needed a little more depth. Since I am a total lazy butt, I owe it to myself to search out the easiest, I mean the best. I didn’t have a recipe so I combined several I found on-line, but why wouldn’t I try one that cooks in the oven first. Hello!
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
1 pound blanched asparagus
Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven. 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 2 to 3 minutes, until the rice is thick and creamy. Add the peas and asparagus, stir until heated through. Serve hot.
* From the Recipe Box:
We’re back to easy-squeezy. Why do you have to stand over a burner and stir the rice? Why not bake it it the oven if you can?
Considering how easy this was, it was so good.
and remember: The older you get, the earlier it gets late. Big kiss, Lynn
2 thoughts on “Risotto in the Oven”
The depth of flavor comes from the nutmeg, in my humble opinion. But I know you can’t be convinced to like nutmeg so I’ll just stop evangelizing about it’s abundant deep heady aromatic and flavor properties.
OK, I’ll give it another try. I trust you.