There are times when someone figures out how to make a tedious task easy and just as delicious as the original recipe. Ina Garten has done just that. In one easy-peasy recipe, she has done away with stirring risotto. I'm really serious. A total beginner could make this.
I admit that, as much as I like Ina Garten, I had my doubts. No stirring? It seemed impossible. But the recipe (found here) has five stars and a whopping 181 reviews. I had to try it. Plus, I got to use my Staub Dutch oven, which has yet to produce anything that wasn't wonderful.
This is the best risotto ever.
And it's pretty much a dump recipe! There's next to no preparation. That means it's perfect for company. While it cooks itself, you can worry about other dishes, and your guests will rave about it. I served it to company, and everyone loved it.
Hmm, now that I think about it, I don't believe I simmered the chicken stock first . . . and it was still delicious!
Be forewarned, it makes quite a bit. I have no idea whether it can be frozen, because we were little piggies and eagerly ate the leftovers until they were gone.
1 1/2 cups Arborio rice
5 cups chicken stock (divided 4 + 1)
1 cup 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 10-ounce package frozen peas
Preheat oven to 350. Bring chicken stock to a simmer. Place the rice in the Dutch oven and add four cups of simmering chicken stock. Cover and bake for 45 minutes. Add the remaining one cup of chicken stock, the Parmesan cheese, white wine, butter, salt and pepper. Stir for two to three minutes. It should be thick and creamy. Add the frozen peas and stir them into the rice. Serve hot.
|This is how it starts. Easy, easy!|