Baked Risotto
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
Avoid buying Arborio rice from bulk bins or in old-looking packages. Old or stale rice does not cook as well as fresher rice and may require substantial amounts of additional liquid—a real problem with this recipe since it is baked out of sight in the oven. If you cannot find Arborio rice, standard medium- or short-grain rice will do in a pinch, though the texture will not be as creamy. This risotto is best served immediately because it begins to firm up as it sits.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees.
- Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until softened, about 5 to 7 minutes. Stir in the garlic and saffron, if using, and cook until fragrant, about 30 seconds. Stir in the rice and cook until the grain edges are transparent, about 4 minutes.
- Stir in 3 1/2 cups of the chicken broth and the wine. Cover the pot, increase the heat to high, and bring to a simmer. Place the pot in the oven and bake the rice until it is tender and no water remains, about 20 minutes.
- Just before removing the risotto from the oven, microwave the remaining 1 1/4 cups broth in a covered microwave-safe bowl on high power until hot. Remove the risotto from the oven and stir in the hot broth and Parmesan. Season with salt and pepper to taste and serve immediately.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
On the stovetop, risotto is cooked at a rapid simmer, but not quite boiled. To replicate these conditions in the oven for our baked risotto recipe, we found that 400 degrees yielded the best results; it kept the rice at a steady simmer but below a full-blown boil. In classic risotto, liquid is added in small increments but this was impossible utilizing our baking technique. Instead, we added the liquid all at once, playing around with the amount until we had perfectly cooked risotto.
Before You Begin
Avoid buying Arborio rice from bulk bins or in old-looking packages. Old or stale rice does not cook as well as fresher rice and may require substantial amounts of additional liquid—a real problem with this recipe since it is baked out of sight in the oven. If you cannot find Arborio rice, standard medium- or short-grain rice will do in a pinch, though the texture will not be as creamy. This risotto is best served immediately because it begins to firm up as it sits.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees.
- Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until softened, about 5 to 7 minutes. Stir in the garlic and saffron, if using, and cook until fragrant, about 30 seconds. Stir in the rice and cook until the grain edges are transparent, about 4 minutes.
- Stir in 3 1/2 cups of the chicken broth and the wine. Cover the pot, increase the heat to high, and bring to a simmer. Place the pot in the oven and bake the rice until it is tender and no water remains, about 20 minutes.
- Just before removing the risotto from the oven, microwave the remaining 1 1/4 cups broth in a covered microwave-safe bowl on high power until hot. Remove the risotto from the oven and stir in the hot broth and Parmesan. Season with salt and pepper to taste and serve immediately.
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