Baked Risotto



Martha Stewart's
Oven-Baked Risotto

 Last night I said "the heck with you" to my on-going aching back and looming baking deadlines and joined six friends at Max London's in Saratoga Springs for dinner to celebrate our friend Marla's milestone birthday.  It was a lovely evening of easy conversation and good food.  Three or four of us ordered the same thing -- risotto -- and it was delicious.  Studded with asparagus, peas, and spinach, it was a hearty and satisfying meal.  Before that, we shared appetizers including a cheese plate, a beet and feta salad, and a margharita pizza.  We topped it all off with chocolate cupcakes I made especially for the occasion. 



Cupcakes for Marla's Birthday


While we were all oohing and aahing over our risotto, Kim, who was seated to my right, said she had a good recipe for oven-baked risotto that she got from the Ocean Spray Web site.  That made me curious, so when I got home I looked it up and found it, linked here.  I continued investigating, and found one that I will also try.  It's Martha Stewart's recipe for oven-baked risotto, and I am posting it here:

OVEN-BAKED RISOTTO
from Martha Stewart

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine, (optional)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Directions

1.Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

2.Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

3.Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

Link to Martha's recipe page:  http://www.marthastewart.com/336384/oven-baked-risotto