EASY-BAKE RISOTTO

EASY-BAKE RISOTTO image

Yield 6 main course

Number Of Ingredients 11

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3 Tbs. olive oil or butter
1 small onion, cut into small dice
2 ounces prosciutto or 4 ounces ham, cut into small dice
OPTIONAL: 1 pound total, of above flavoring ingredients (Sauteed and/or Last-minute ingredients)
2 cups arborio rice
1/2 cup dry white wine
4 cups chicken broth (low salt)
2 cups water
1 cup grated Parmesan cheese: extra for serving
4 ounces (1 cup) frozen regular (not petite) green peas and/or 2 Tbs chopped fresh parsley
Salt and fresh ground black pepper

Steps:

Adjust oven rack to middle position, and heat oven to 450°. Prepare optional ingredients, if using. Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion, and prosciutto or ham (and if you've chosen any Sauteed ingredients, add them now); saute until tender, 4 to 5 minutes. Stir in rice (can be removed from heat and covered for up to 2 hours in advance) Used 1 tsp minced garlic with the rice. Added with rice and 1/2 tsp cumin, then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot tightly with a large sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal. Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat. If you've chosen any Last-minute ingredients, add them now.) Stir mixture, adding additional water or broth if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 to 7 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper to taste. Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.