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

Preheat your oven to 350°F (180°C).

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

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

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

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

Fold in lemon zest, juice, and fresh herbs.

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!