People who know me also know my love of all things Ina Garten. She has been one of my biggest cooking influences for keeping things simple, elegant and delicious. This recipe for Parmesan risotto is a great base for many different risottos. You can easily add pancetta or crispy prosciutto. Or you can leave the peas out and add a browned wild mushroom medley.
No matter how you prepare it, this is a great, easy recipe for risotto, that starts in the oven and only takes a few minutes of stirring. Again, this is one of Ina’s recipes, so if you want to see the original, it’s on the Food Network website. I’ve also copied it below.
Easy Parmesan Risotto
From “Barefoot Contessa How Easy is That?” by Ina Garten
Prep Time:10 min Inactive Prep Time: — Cook Time:50 min
Serves:4 to 6 servings
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
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, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
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