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.