I’ve long said that I’m wary of dinners that claim to be easy. Easy they may be, but rarely are they any good. But, leave it to Ina to discover some of the secrets to saving time and making dinner a tad less daunting on a busy weeknight. Ina bakes her risotto. Which I’ve done once before.
I will tell you, dear readers, this risotto doesn’t have the same creaminess as one you stir for 45 minutes, but that’s not always an option when it comes to weeknight dinner, and this is pretty darn close.
To make baked risotto, you will need:
1 1/2 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 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.