Simple Dutch Oven Risotto
Traditional risotto, a creamy Italian rice dish cooked in broth and wine, requires a lot of time, attention and patience. I enjoy cooking risotto the old-fashioned way, but always found myself preparing it on the weekends. On weekdays, it’s simple cooking for me! I even tried making risotto in a rice cooker, but was never satisfied with the results (too gummy). When I discovered that there was a simpler way to prepare creamy risotto, I decided to give it a try. This version cooks in the oven for about 35-40 minutes and requires minimal stirring. Go ahead- fold your laundry or go for a quick run while it cooks!
Side note: I own a 6 quart Lodge Enamel Dutch Oven and absolutely love it! It performs well and is extremely affordable. No complaints yet, but I will post an update if anything changes.
1 tablespoons extra virgin olive oil
3/4 cups Arborio Rice
3 cups warm low-sodium chicken or vegetable broth
1 1/2 cup grated Parmesan cheese
1/4 cup chenin blanc or sauvignon blanc wine
2 tablespoons unsalted butter, diced
1 teaspoons kosher salt
1 teaspoon ground black pepper
Preheat the oven to 350 degrees.
Brush the inside of a Dutch oven with olive oil.
Pour the rice and 2 1/2 cups of chicken stock in the Dutch oven. Stir, cover and bake for 35 minutes or until most of the stock is absorbed.
Remove from the oven and place on top of stove to continue work. Add ½ cup of chicken broth and cheese and stir 2-3 times. Add wine, butter, salt, and pepper and continue to stir for about 2 minutes. The rice will become creamy. Garnish with Parmesan cheese and serve immediately.