Oven Risotto

I love risotto but didn’t make it very often because of the time and attention needed to prepare it properly. When I discovered this recipe, everything changed. Now it’s possible to make creamy flavorful risotto in the oven which is so much easier. I like treating my family and friends to something special that looks complicated, but only I know how truly simple it is

• 1 ½ cups Arborio rice
• 5 cups simmering chicken stock
• 1 cup Parmesan cheese, freshly grated
• ½ cup dry white wine
• 3 tablespoons butter, diced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 cup frozen peas

Preheat oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cups of chicken stock, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot. Makes 4-6 servings.