Easy Parmesan "Risotto". 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,...
Add another cup of chicken stock, a cup of Parmesan cheese, 3 tablespoons of butter, 2 1/2 teaspoons of salt, and 1 teaspoon of pepper. Stir aggressively with a wooden spoon for a few minutes, until the risotto is looking thick and creamy. Add more chicken stock if necessary, as you’ll want to keep the risotto very creamy.
Start with the basic elements. For a simple risotto, you need 1 1/2 cups medium-grain rice, like arborio—which will get creamy because of extra starch—3-6 tablespoons of butter or oil, and 4-6 cups of stock (Ina uses homemade, of course!). RELATED: Sign up for our newsletter for more food news and healthy recipes.
Barefoot Contessa How Easy Is That? 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.