1 1/2 cups arborio rice
4 1/2 cups chicken stock
1 cup grated Parmesan
3 tablespoons unsalted butter, cut into chunks
salt and pepper to taste
Combine rice and chicken stock into a casserole dish or dutch oven. Give it a stir or two. Cover and place into a 350 degree oven for 45 minutes, or until the majority of the liquid is absorbed.
Stir in Parmesan, butter, and salt and pepper until combined and cheese is melted.
I sauteed some chicken with some seasonings and cut it up small, then spread it across the risotto. When I make this again, I think I'll use 1/2 the Parmesan just to make it a little less rich. So, keep that in mind when you make it! I'm sure it would be great with veggies mixed in, too.
2 comments:
I have been intimidated by risotto too! What a great recipe. We will have to try it. Thanks for sharing!
Thank you for sharing! I made this today and used half the butter and only 1/4 cup Parmesan cheese. I also added some minced onions and garlic just before it was done in the oven. YUM! :) Definitely adding this to my recipe box.
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