Martha Stewart Baked Risotto Recipe
Making a Martha Stewart Baked Risotto Recipe is very fun. This Martha Stewart Baked Risotto Recipe is perfect for dinner.
Equipment
- Large Dutch Oven
- Wooden Spoon
- Measuring Cups
- Lid
- Oven mitts
Ingredients
- 1.5 cups ARBORIO RICE
- 4 cups CHICKEN BROTH
- 1/2 cup WHITE WINE
- 2 tbsp UNSALTED BUTTER
- 1/2 cup PARMESAN CHEESE
- 2 small SHALLOTS
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Let the oven get hot while you prep. This ensures even cooking for the rice later.
- Place the Dutch oven on the stove. Add a bit of butter over medium heat. Let the butter melt until it starts bubbling.
- Add the minced shallots to the hot pot. Sauté them until they become soft and clear. This should take about two or three minutes.
- Stir in the dry Arborio rice now. Toast the rice for about two minutes. The edges of the rice should look translucent.
- Pour in the white wine and stir. Let the liquid simmer until it is gone. This step adds a great layer of flavor.
- Add most of the warm chicken broth. Stir the mixture once to combine everything. Make sure no rice sticks to the bottom.
- Put the lid on the Dutch oven. Place the pot into the hot oven. Bake it for about thirty minutes total.
- Remove the pot carefully using your mitts. The rice should be tender and creamy. Add the remaining broth and the cheese.
- Stir in the rest of the butter. Season the dish with salt and black pepper. Serve it while it is still very hot.
Notes
- Use warm broth to keep the cooking temperature steady.
- Do not rinse the rice before you cook it.
- Toast the rice grains to keep them from mushing.
- Add the cheese at the very last minute.
- Stir vigorously at the end for extra creaminess.
- Use a heavy pot with a very tight lid.
- Always use high-quality Parmesan cheese for better flavor.
- Let the risotto rest for two minutes before serving.