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Recipe video above. This risotto recipe is made using an entirely hands-off oven method that makes risotto possible even on the busiest nights! Ultra creamy, no stirring and you don't even need to sauté onion and garlic - they "saute" in the oven because they floats on the surface with the butter. Surely the most easy risotto in the world!Fragrant with lemon and herbs, it's good enough to eat on its own but makes a wonderful accompaniment to meats, fish, seafood and mains as a side that's also a semi-sauce, such as in Monday's Crispy Skin Salmon.
View original recipe on recipetineats.comPreheat oven to 180°C/350°F (all oven types).
Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
Taste for salt: Taste for seasoning and adjust (I find it's just right).
Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Add lemon rind, juice and herbs, stir through gently just before serving.
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