Baked Risotto with Variations
1 and 1/2 tablespoons olive oil
1 cup chopped onion (about 1 medium-small onion)
2 cups arborio rice
1/2 cup dry white wine
4 cups low-sodium chicken or vegetable broth
2 cups water
Salt and ground black pepper
1/2 cup freshly grated Parmesan cheese
Chopped fresh herbs (e.g., parsley, chives, rosemary, basil)
Adjust oven rack to middle position. Preheat oven to 450F. Heat oil in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
Stir in rice; cook and stir 1 minute. Add wine; simmer until the liquid has almost evaporated. Turn off heat and stir in broth and water. Cover pot with a 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.
Transfer to oven and bake 25 minutes. Remove from oven. Use a potholder to remove lid and foil (It’s very hot!). Set pot on burner over low heat.
Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center and the liquid is creamy, about 5 minutes. Stir in cheese. Adjust seasonings, including salt and pepper, to taste. Makes 8 servings.