Riviera Style Risotto – Braised Rice

Recipe by Baby Kato
READY IN: 28mins


  • 1 12
    cups rice, short grain only, no long grain
  • 14
    cup onion, sweet, minced
  • 4
    tablespoons butter (you may use olive oil)
  • 3
    cups stock, chicken (beef or mushroom)
  • 2
    sprigs parsley (tie the herbs together)
  • 12
  • 18
    teaspoon thyme
  • 12
    teaspoon salt
  • 14
    teaspoon pepper, black


  • Preheat oven at 375 degrees.
  • In a Dutch oven add the minced onions and cook them in butter or olive oil for 5 minutes over low heat.
  • Add the rice to the onions and stir for several minutes over moderate heat until light brown.
  • Boil the stock and pour over the rice.
  • Next add the herbs, salt and pepper and bring to a simmer, stir once and cover.
  • Place the casserole in a 375 degree oven for 4 minutes, then reduce the heat to 350 degrees for 14 minutes.
  • Then uncover the casserole and check to see if the liquid has evaporated.
  • If not, put the casserole back to the oven for a few more minutes.
  • When ready to serve, remove the herbs, season with salt and pepper if desired and enjoy.