Easy Baked Risotto

From Cook's Country | April​/May 2010

Why this recipe works:

Recipes for baked risotto that took all of the ingredients, threw them into a baking dish, and placed them in the oven always resulted in either undercooked rice or mush. At the end of the day, we found we couldn’t skip softening the onions, sautéing the rice and garlic, or reducing the wine… read more

Recipes for baked risotto that took all of the ingredients, threw them into a baking dish, and placed them in the oven always resulted in either undercooked rice or mush. At the end of the day, we found we couldn’t skip softening the onions, sautéing the rice and garlic, or reducing the wine on the stovetop. Instead of using a shallow baking dish, we found a better approach: pressing aluminum foil onto the rice inside a Dutch oven, which trapped moisture and yielded a superior consistency. We finished our Easy Baked Risotto with chopped parsley and a generous amount of Parmesan cheese.

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Serves 6 to 8

Be sure to use low-sodium chicken broth or the risotto will be too salty.

Ingredients

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