My friend Kathy has been raving about Ina Garten’s baked parmesan risotto recipe forever. She insisted that it was so simple and better than any other risotto she has tried. I took it with a grain of salt as she is Superlative Kathy. The trick to this risotto is that it is baked in the oven for 45 minutes, and then stirred for 2 to 3 minutes, instead of 40.
I thought the risotto was great; the texture was just right and I enjoyed the flavors of the white wine, cheese and peas. Steve thought the flavors were “only okay.” Maybe it’s because he is not a big cheese or white wine fan? Who knows, I think most people would love it. I think this would be a great dish to bring to a potluck, too. I halved the recipe, since there was only two for us for dinner.
Baked Parmesean Risotto
Serves four to six
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
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
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.