It is an in-demand, often-requested, quickly-consumed, droll-inducing, delightfully-easy risotto dish. And today I am going to share the recipe to the easiest risotto dish I have ever come across. And, not surprisingly… this recipe comes from Cook’s Illustrated (my fav) and their book: The Best Slow & Easy Recipes.
The absolutely best part of this recipe? It’s a BAKED risotto. This means you won’t have to stir and stir and stir and stir and stir and well, you get the point.
The absolutely best part of the dish? The taste is amazing.
Who knows? You may end up doing what I did after serving this one evening at a dinner party. I bought a bigger dutch oven so I could double the recipe! Cooking time will be the same if you double the recipe.
Let me know how it goes and how much your friends and family love it, too!
Serves 6 to 8
3 tablespoons unsalted butter
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) (I use the minced garlic in jars)
Large pinch saffron (optional) (I add this every time and it works like a charm, ahhh aromatics!)
2 cups Arborio rice
4 ¾ cups low-sodium chicken broth
1 cup dry white wine (helpful hint: one 187ml bottle = 1 cup)
2 ounces Parmesan cheese, grated (about 1 cup)
Gound black pepper
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.