Easy-Bake Risotto
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Olive Oil1 small
Onion (cut into small dice)60 g
Prosciutto2 cups
Arborio Rice1 cup
White Wine (dry)4 cups
Chicken Broth2 cups
Water1 cup
Grated Parmesan Cheese2 tbsps
Parsley (chopped fresh)1 pinch
SaltDirections:
1
Adjust oven rack to middle position, and heat oven to 450 degrees
2
Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat
3
Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes
4
Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated
5
Turn off heat
6
Add broth and water
7
Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth
8
Place a lid over the pot to ensure an even tighter seal
9
Set pot in oven; cook for 25 minutes
10
Remove from oven
11
Use a potholder to remove lid and foil
12
Remembering that the handles are hot, set pot on low heat
13
Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes
14
Stir in 1 cup of Parmesan cheese, peas and/or parsley
15
Adjust seasonings, including salt and pepper, to taste
16
Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan