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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Saturday, January 8, 2011

Forget the Stove Risotto

You must try this recipe. And you must do it when you have company over. This dish is for impressing. When people taste this, they're going to think you've been standing over your stove for the last 2 hours just stirring your heart out. But this recipe involves none of that. And frankly, any recipe that has you stirring that long has no business here.

Today's fancy-dancy dish is the ever-admired Risotto. So admired I don't think I've ever seen it without a capital R. But maybe that's just me. This is not just any Risotto. This is BAKED Risotto. And its just as creamy, decadent, and luscious as the kind that requires you to have aching feet and one aching arm after you're done. Take that, Italy.

Forget the Stove Risotto
adapted from Ezra Pound Cake

1 1/2 cups arborio rice
4 1/2 cups chicken stock
1 cup grated Parmesan
3 tablespoons unsalted butter, cut into chunks
salt and pepper to taste

Combine rice and chicken stock into a casserole dish or dutch oven. Give it a stir or two. Cover and place into a 350 degree oven for 45 minutes, or until the majority of the liquid is absorbed.
Stir in Parmesan, butter, and salt and pepper until combined and cheese is melted.

Feel free to throw in a few frozen peas, mushrooms, or anything else your heart desires.




Angie said...


Krista said...

What do you cover it with before you put it in the oven? Can't wait to try it!

Dabbling In The Delicious said...

I used a casserole dish to make this, so I used the accompying cover. But you can use foil as well!

why_in_the_heck said...

My boyfriend is always begging me to make risotto but standing there to stir for ages is such an ordeal. I'm going to try it this way tonight I think.

Alisa said...

Wow! I'm going to make this tonight!

Dakesha Hablog said...

I say, "add some Truffle Oil".

Jess said...

I am going to post on my blog about making this! Is it okay if I include the recipe and a link to your blog? :) It was SO TASTY!

Dabbling In The Delicious said...

@Jess, of course! Glad you enjoyed it! Come back and leave a link to your blog so we can read all about it!

Jess said...

Yay! Thank you! http://handology.blogspot.com/ is my blog, though I just started, so bear with me :)

Heide said...

I need to try this. Looks great!

dmgigliotti said...

this was really good. as a *ahem* risotto snob, my only complaint would be that the rice was a little mushy. but i'm going to shave off 10 min next time i make it and see if that solves that. i sauteed onions and garlic and added it in the beginning, i also sauteed mushrooms and par boiled carrots and peas, added those in at the end and it was delicious! all in all it was so very delicious and easy and fast!!

cdziuba said...

Spectacular! It came out soooo good. I did not add salt, the parmesan is salty enough. Added peas.

Ms. Megan said...

I love Risotto but now that school is starting again I won't have the time or energy to stand there for hours waiting for it. This is going to be such a helpful recipe! Thank you so much for sharing!!!

Katlin Dabbs said...

can i share this recipe on my blog?! its delicious!

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