Recipe by Vino Girl
From Martha Stewart Living
Top Review by Simmering Sue
I did not enjoy this as written. It seemed lacking in flavour and the mouth taste that risotto would normally provide. To my taste, it needed more butter, as well as the other half of the broth instead of water. I doubled the cheese hoping that would improve the taste but I`ll know next time. I too added mushrooms during the onion stage and at the end finished it with peas and fresh seared shrimp. I will make this again but it needs to be richer. Thanks for sharing it.
- 1 tablespoon olive oil
- 1⁄4 cup finely chopped onion
- 3⁄4 cup arborio rice
- 1⁄4 cup dry white wine (optional)
- 2 -2 1⁄4 cups hot water, divided (use more water if you omit the wine)
- 1⁄2 cup canned low sodium chicken broth
- 3⁄4 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground pepper
- 1 tablespoon unsalted butter
- 1⁄4 cup freshly grated parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley (optional)
Directions See How It's Made
- Preheat oven to 425°.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
- Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven.
- Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.