The Secret to Ultra-Creamy Risotto (No Stirring Required!)

Have you ever wanted to make a luxurious, creamy risotto but didn’t have the time or patience for all that stirring? Well, get ready to have your mind blown! 🤯

I’ve discovered a game-changing method that delivers restaurant-quality risotto with practically zero effort. The secret? Your oven!

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken stock
• 1/2 onion, finely diced
• 1 large garlic clove, minced
• 4 tbsp unsalted butter, divided
• 1/3 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/4 cup mixed fresh herbs (parsley, chives, dill)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (180°C).

2. In a casserole dish, combine the rice, stock, onion, garlic, and 2 tbsp of butter.

3. Cover tightly with foil or a lid and bake for 35 minutes.

4. Remove from the oven (it will look watery – don’t panic!).

5. Add the remaining butter and Parmesan, then stir vigorously until creamy.

6. Fold in lemon zest, juice, and fresh herbs.

7. Season to taste and serve immediately.

The Magic Behind Oven-Baked Risotto

So how does this wizardry work? It’s all about letting the oven do the heavy lifting:

1. Even heat distribution ensures perfectly cooked rice.
2. The covered dish traps steam, mimicking the gradual stock absorption of traditional methods.
3. The butter and onions “self-sauté” on the surface as it bakes.

The result? A lusciously creamy risotto that rivals any stovetop version, with a fraction of the effort!

Tips for Risotto Success

• Use arborio rice for that signature creamy texture.
• Don’t skimp on the butter – it’s crucial for flavor and texture.
• Stir vigorously at the end to release the starches and create that dreamy consistency.
• Serve immediately while it’s still wonderfully oozy.

This oven-baked method is perfect for busy weeknights or when you want to impress guests without being chained to the stove. Give it a try, and prepare to be amazed by how easy and delicious risotto can be!