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Baked Risotto
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Baked Risotto

Baked Risotto

Serves 8 The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring and stirring. My recipe is not traditional, but it’s also not a pain in the ass. Give it a whirl.

Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons onion, diced small
  • 1 clove garlic, crushed
  • 1 cup risotto (Arborio rice)
  • 1/3 cup dry vermouth
  • 2 cups chicken broth
  • 1 cup whipping cream
  • 3 tablespoons butter
  • 1/3 cup Parmesan cheese

Directions

  1. Heat oven to 350 degrees
  2. Cook onion and garlic in olive oil and teaspoon of butter until softened
  3. Add risotto and stir until rice has absorbed all the oil and butter
  4. Add vermouth and cook for another minute or two
  5. Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat
  6. Remove, cover and place in the oven for 18-20 minutes
  7. Remove from oven and stir in butter and Parmesan
  8. Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper
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