Shrimp Risotto in the Oven #Recipe Peg Cochran/Margaret Loudon

 

 

This is Ina Garten's recipe for baked risotto.  Traditional risotto required you to stand in front of the stove stirring all the while.  I used to follow a recipe from Barbara Kafka in the NY Times (from some time in the 1990s) where you cooked the risotto in the microwave, taking it out every few minutes to stir. (My Italian friend said that was impossible but it worked.)  I thought that was the easiest way to make it until I came upon Ina Garten's baked risotto.  It could not be easier!  To serve this for dinner, I added some shrimp for protein.  I also didn't have white wine so I used a splash of dry vermouth (my go-to when white wine is required) instead.  I found that if you set the cup of peas out before you start, they will heat through completely when you add them in at the end.  This is just the basic recipe.  You can add other sources of protein and different vegetables or leave it plain to serve as a side dish.

1 1/2 cups Arborio rice

5 cups simmering chicken stock, 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

1 lb. shrimp (optional)

 

Preheat oven to 350 degrees.

Set peas out to begin thawing.

Sauté shrimp if using.

 

Bring chicken stock to a simmer.

Add rice and 4 cups of the chicken stock to a Dutch oven.

 

Cover and bake for 45 minutes.

Dice butter.

 

Remove rice from oven, add remaining cup of chicken stock, Parmesan, wine, butter and salt and pepper to taste.  Stir vigorously for 2 to 3 minutes until rice is thick and creamy.

Add the peas and shrimp if using.

 

 

 

 

 

 

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