Baked Parmesan and Thyme Risotto


I am not sure why I have not made risotto until now. I heard stories that it was hard to make and that it requires lots of attention and lots of stirring. Well that is true, if you make it traditionally. I saw this technique on the Barefoot Contessa and thought I would give it a try. Baked risotto? Who would have thought of that? This worked out wonderfully without all that stirring.

If you like risotto, you should try this recipe. It is easy to make and boy does it taste good. I had no idea that it was that creamy. You cant substitute the rice, you have to use the arborio. It will not turn out the same if you try to use another rice.


Baked Parmesan and Thyme Rissoto


4 cups chicken stock

2 tablespoons butter

1 tablespoon olive oil

1 shallot minced

1 cup arborio rice

1/2 cup white wine

2 tablespoon fresh thyme

1/2 cup grated Parmesan cheese

1 teaspoon pepper

1 1/2 teaspoon salt


Preheat oven to 400 degrees

Heat chicken stock in saucepan over medium heat at a low simmer.

Meanwhile in a dutch oven or other oven proof dish, melt butter and oil over medium heat. Add shallots and cook until shallots are soft about 5 minutes. Add the rice, and cook another three minutes until the rice is lightly toasted. Add wine and cook five more minutes. Add 3 1/2 cups of the chicken stock, and thyme. Increase the heat to medium high, until it starts to simmer. Put the top on it and put it in the oven. Bake for 25-30 minutes, stir half way through, cook until the rice is tender and liquid is absorbed. Stir in the last of the chicken stock and cheese, allow to melt. Add salt and pepper. Spoon into bowls and serve immediately.

Peace be with you,