Easy-To-Make Oven Risotto
While this Oven Saffron Risotto recipe is not technically a classic Italian risotto, it is a lot easier to make that a traditional Risotto alla Milanese.
As a traditional risotto requires stirring for 20 to 25 minutes, this Oven Saffron Risotto recipe does not. Cooking the risotto in the oven does not require your constant attention while cooking. I was actually surprised at how delicious this oven risotto was.
More delicious Pasta, Rice, and Main Dish Recipes.
Before making risotto, please read Making Perfect Risotto. Lots of hints and tips to help you.
- 2 tablespoons unsalted butter
- 1/4 cup onion, finely chopped
- Small pinch of saffron threads, crumbled
- 3/4 cup Arborio rice
- 3 cups chicken stock or broth (homemade or good quality store bought), divided*
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- Salt and freshly-ground pepper to taste
- 1/4 cup parmesan cheese (Parmigiano-Regiano), freshly grated
Preheat oven to 425 degrees F.
In a medium-size oven-proof pot or Dutch oven over medium heat, melt butter; add onion and saute stirring occasionally, until translucent. Sprinkle the saffron threads into the pan, cook and stir for approximately 1 minute.
Add rice and cook, stirring constantly, approximately 1 to 2 minutes to make sure all the rice grains are well coated (toasting the rice in melted butter keeps it from getting mushy).
Stir in 2 cups chicken stock, wine, salt, and pepper. NOTE: Keep the remaining 1 cup chicken stock hot in a saucepan over low heat. Bring just to a boil. Cover and transfer the pot to the oven and bake until most of the liquid has been absorbed by the rice, approximately 20 minutes; remove from oven.
Stir in the 1 tablespoon butter, salt, pepper, Parmigiano-Reggiano cheese and just enough of the remaining hot chicken stock (1/2 to 1 cup) until the consistency of the risotto is creamy and to your liking.
Cook the rice until it is "al dente," or the tooth still finds a little bit of resistance when it bites in when you chew. It should not be rock hard in the center and mushy on the outside. To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it is too dry, so add a little more stock. If a puddle of liquid forms around the rice, you have added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.
Makes 4 serving as a main course and 6 to 8 servings as a side dish.
* Learn how easy it is to make your own homemade chicken broth or stock.
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In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls.
Among the myths associated with risotto, there is the one that you must eat it piping hot, as it comes from the pot!
Unlike pasta, risotto tastes better when it has rested on your plate a minute or so. When Italians are served risotto, they often spread it on their plate from the center toward the rim, to dissipate some of the steam.
Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice.
Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.