Risotto has always been one of those dishes that I plan to cook, but then I wimp out at the last minute because it’s SO tedious and time consuming. If you haven’t made it before, a traditional risotto is made by heating up a liquid (like chicken stock) and incrementally adding the warm liquid to the rice one ladle at a time. You have to wait to add another ladle until the liquid has been almost completely absorbed by the rice. This process can take about a half hour and it’s pretty easy to mess up.
Since this traditional recipe has been embedded into my head for so long, I had a hard time believing my friend Amy when she told me that she made a risotto in the oven. I thought, “How can this be possible?” I was pretty sure it would be dry and lose the creamy texture that everyone loves about risotto.
I was wrong.
Her oven risotto blew my mind (and still totally perplexes me). She gave me the basic recipe and I added a little truffle salt to it and the result was too good not to share. In addition to being one of the best risotto’s I’ve ever had, the whole thing is done with no effort in only 2 steps!
Truffle & Pea Parmesean Risotto
Ingredients
- 1 1/2 cups Arborio Rice
- 5 cups Chicken Stock simmering; pull 1 cup off to the side
- 1 cup Parmesan Cheese freshly grated
- 1/2 cup Dry White Wine reduced/ cooked down a bit
- 3 tbsp Unsalted Butter diced
- 1 cup Peas frozen
- Truffle Salt to taste
- Black Pepper to taste
Instructions
- Preheat the oven to 350 degrees. Place rice and 4 cups of the warm chicken stock into a dutch oven or casserole pan with a tight lid. Cover and bake for about 40 minutes (the liquid should be absorbed and the rice should be al dente).
- Remove from the oven and stir in the remaining cup of chicken stock, cheese, reduced white wine, butter, truffle salt & pepper. Stir till all ingredients are well incorporated and then add your peas and stir until they warm up.
Can it get any easier than that? I don’t think so! This recipe makes enough for about 4, but feel free to double it because the leftovers are even better!
Love always,
Erica
