Calling all risotto fans, this one is for you! I truly love risotto, but consider it a weekend specialty because during the week I simply do not have the time to stand over the stove and stir my risotto to perfection. Until now that is! I tried another recipe from my new cookbook How Easy is That and once again, Ina Garten has delivered an innovative method that simplifies my cooking efforts. This “Easy Parmesan Risotto” is truly EASY! The most important detail is that you choose the correct pan for the oven cooking. It really should be a Dutch oven or any sort of oven proof pan that has a tight fitting lid. The second most important detail is using a quality Parmesan cheese. It does not need to be fancy, but it should not come out of a green can!
I cut the recipe in half because I was only cooking for two, added an extra splash of wine, a few more green peas and topped it with sautéed shrimp for a complete meal. This was a treat, especially for a Wednesday night! I cannot wait to try variations of this recipe. Enjoy!
Easy Parmesan “Risotto”
Barefoot Contessa 2010
Serves 2-3
Ingredients
¾ Arborio rice
2 ½ cups simmering chicken stock (DIVIDED- read instructions)
½ cup grated Parmesan cheese
¼ dry white wine
1 ½ tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup frozen peas
Directions
· Preheat the oven to 350 degrees.
· Place the rice and 2 cups of the chicken broth in a Dutch oven (reserve other ½ cup for later), cover and bake for 45 minutes, until most of the liquid is absorbed.
· Remove from the oven and add the remaining ½ cup of chicken stock, Parmesan, wine, butter, salt and pepper and stir for 2 minutes until the rice is thick and creamy.
· Add the peas and stir until heated through. Serve hot.
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