Best Sams Baked Risotto Recipes

Oven-Baked Risotto image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

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)

Steps:

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.
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.
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.

Easy Parmesan

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Sam's Baked Risotto image

Provided by Karen in MA

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 tablespoons onions, diced small
1 garlic clove, crushed
1 cup risotto rice (Arborio rice)
1/3 cup vermouth
2 cups chicken broth
1 cup whipping cream
3 tablespoons butter
1/3 cup parmesan cheese

Steps:

Heat oven to 350 degrees.
Cook onion and garlic in olive oil and teaspoon of butter until softened.
Add risotto and stir until rice has absorbed all the oil and butter.
Add vermouth and cook for another minute or two.
Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
Remove, cover and place in the oven for 18-20 minutes Remove from oven and stir in butter and Parmesan.
Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper.