I’m sure cooking purists would beat me left and right if they heard me call today’s recipe “risotto”. Sure, it has the traditional arborio rice and white wine, but it involves basically no time tediously stirring while hovering over the stove top. Instead, this simple and tasty dish starts on the stovetop but finishes its creamy work in the oven, freeing you up to cook your entree or, like I did, watch Firefly and drink red wine with your husband : )
By letting the oven do the evaporation work and finishing with parmesan and butter, you get the thick and creamy texture of risotto with much less hassle.
First things first, preheat your oven to 450° F, nice and toasty. Combine olive oil and a couple cloves of minced garlic in a large oven-proof pan or dutch oven (with a cover) over medium heat. When olive oil has been heated and the garlic is fragrant, add two cups of arborio rice to the pan and stir so every grain is well-coated with oil. Add one half cup of white wine to the pan and
huff the fumes, I mean, stir and cook until the liquid has evaporated. Add four cups of water to the pan and let come to a boil. Once you’ve achieved a healthy boil, cover the pan and into the oven it goes! Let this bubble away for 25-30 minutes, or until most of the liquid has been absorbed, then remove from the hotbox. Add 2 Tablespoons of butter and (at least) half a cup of Parmesan cheese to the pan and stir until it’s all creamy and delicious. Add salt and pepper to taste as a finishing touch.
We served our oven risotto with fresh feta, spinach and chicken sausage that we skillet-cooked while the risotto bubbled away. The pan juices from the chicken sausage added a really nice savory touch to the creamy risotto; it would also be a great accompaniment to a hearty grilled steak or fresh fish.
Creamy Oven Risotto
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups arborio rice
- ½ cup white white
- 4 cups water
- 2 Tablespoons butter
- ½ cup grated Parmesan cheese
- salt & pepper to taste
- Preheat oven to 450° F.
- Heat olive oil and garlic in a large oven-proof dutch oven. Add rice and cook for about 1 minute, stirring so that it gets coated in oil. Add in wine and cook until the liquid evaporates. Add in the water and bring to a boil.
- Cover and move pot into the oven. Bake until most of the liquid has been absorbed and the rice is tender, about 25-30 minutes.
- Remove from oven and stir in the butter and parmesan cheese, stirring so that everything is incorporated. Serve immediately.
Based on a recipe from PoppyTalk