Oven Baked Parmesan Risotto
12 servings *
3 cups arborio or other short-grained rice suitable for risotto
6 cups chicken stock (I use Pacific Organic Broth, from the box)
2 cups finely grated Parmesan cheese
3 ounces butter
Salt and cracked black pepper
Preheat oven to 355* (F), 180*(C)
In an oven-proof pot with a tight fitting lid stir the rice into the chicken stock.
Cover tightly with foil and/or lid and place in preheated oven and bake for about 40 to 45 minutes or until the liquid is almost all absorbed and the rice is al dente.
* [Back to Edit: After making this the second time, I found it turned out much more like traditional risotto by stirring a few times while the rice is baking ~ adding more liquid as needed.]
Remove from oven; stir in the Parmesan and butter until creamy, season with salt and pepper to taste. Stir in more stock if the rice mixture is too thick. Serve hot.
* Note:
I halve this recipe and have found that it is necessary to increase the broth by a couple of tablespoons, and to reduce cooking time to about 35 to 40 minutes. (The baking time will depend upon the size and construction material of your baking vessel.) But don't worry if your risotto bakes a little drier than you like ~ simply stir in additional stock at the end of baking time.
Recipe adapted from Donna Hay
