Description
Parmesan risotto from Ina Garten brings Italian comfort to your kitchen with minimal effort. Creamy Arborio rice simmers in white wine and broth, creating a luxurious dish that promises restaurant-quality flavor without complex techniques.
Ingredients
Scale
Main Ingredients:
- 1½ cups (360 milliliters) Arborio rice
- 5 cups (1.2 liters) chicken stock, preferably homemade
- 1 cup (240 milliliters) freshly grated Parmesan cheese
- 1 cup (240 milliliters) frozen peas
Liquid and Seasoning:
- ½ cup (120 milliliters) dry white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Finishing Ingredient:
- 3 tablespoons (45 grams) unsalted butter, diced
Instructions
- Prepare the oven by setting the temperature to 350°F (180°C), ensuring an even heat distribution for optimal cooking.
- In a spacious Dutch oven, combine the rice with of chicken stock, creating a foundation for a creamy and flavorful risotto.
- Carefully cover the Dutch oven and place it in the preheated oven, allowing the rice to bake for approximately 45 minutes until the liquid is mostly absorbed and the rice reaches a tender, al dente consistency.
- Once removed from the oven, introduce the remaining of chicken stock, along with finely grated Parmesan cheese, a splash of white wine, a pat of butter, and a pinch of salt and pepper.
- Vigorously stir the mixture for 2-3 minutes, encouraging the ingredients to meld together and develop a luxuriously thick and creamy texture.
- Gently fold in the frozen peas, allowing them to warm through and add a burst of color and freshness to the dish.
- Serve the risotto immediately while piping hot, ensuring the optimal temperature and creamy consistency are enjoyed by diners.
Notes
- Cheese Transforms Texture: Freshly grated Parmesan releases intense flavor and helps create that signature silky, smooth risotto consistency.
- Protect Pea Perfection: Gently fold frozen peas into the dish during the final moments of cooking to maintain their bright color and delicate crunch.
- Stirring Unlocks Creaminess: Vigorous mixing after baking helps release rice starches, creating a luxurious, velvety mouthfeel.
- Dutch Oven Magic: Select a heavy-bottomed pot that distributes heat evenly, guaranteeing uniform rice cooking and preventing scorching.
- Temperature Matters: Keep chicken stock warm and simmering to ensure smooth rice absorption and consistent cooking throughout the risotto.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 547
- Sugar: 2.22g
- Sodium: 1,510.46mg
- Fat: 16.78g
- Saturated Fat: 9.8g
- Carbohydrates: 68.16g
- Fiber: 2.71g
- Protein: 17.55g
- Cholesterol: 44.9mg