Somehow I’ve been cooking and baking up a storm for the better part of 41 years and have NEVER made a risotto! The time was now and naturally, I’d be commencing this lesson with Ina’s recipe which brilliantly you chuck in the oven rather than stirring for ages. The recipe was a simple success and when decided to delay dinner to finish a bottle of bubbly, it kept well warmed on the stove top as we fed it a bit more broth and wine.

It also made an excellent base for Ina’s Osso Buco.

Ina’s Oven Risotto

• Olive oil
• 2 large shallots, thinly sliced
• 1.5 c. Arborio rice
• 5 c. chicken stock, warm
• 1/2 c. dry white wine
• 1 c. grated Parmesan, plus more for serving
• 3 T. butter
• Salt & pepper
• 1.5 c. frozen peas (or fresh green veg if you rather- sauté with shallots if so)

1. Preheat oven to 350F (175C).
2. In a large pot, heat 2 T. olive oil over medium heat. Saute shallots (and fresh green veg if using) 2-5 minutes until just tender. Transfer to a cool bowl and set aside.
3. Heat 1 more tablespoon of olive oil. Add the rice and stir to coat. Add 4 c. chicken stock and bring to a simmer.
4. Cover pot and place in oven for 35 minutes.
5. Remove from oven and add wine and one more cup of chicken stock. Stirring to combine.
6. Add Parmesan, butter, 2.5 tsp salt, and 1 tsp. pepper.
7. Stir with wooden spoon for a couple minutes, adding more liquid if needed or delaying meal.
8. Stir in shallot mixture and/or peas.
9. Serve with additional Parmesan.