Recipe: Baked Risotto

BAKED RISOTTO

3 1/2 cups low-sodium chicken broth
2 bay leaves
4 tablespoons unsalted butter
1 medium onion, minced
3 medium garlic cloves, sliced thin
Salt
2 cups Arborio rice (or standard short-grain rice)
Large pinch saffron (optional)
1/2 cup dry white wine
2 ounces Parmesan cheese, grated fine (about 1 cup)
Ground black pepper

Adjust oven rack to middle position and heat oven to 400 degrees F.

Bring broth and bay leaves to simmer in medium saucepan over medium heat. Cover pot and reduce heat to lowest setting to keep broth warm until needed.

Melt butter in 12-inch skillet over medium heat. Add onion, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until onions are soft and translucent, about 10 minutes.

Add rice and saffron (if using); cook, stirring frequently, until grain edges are transparent, about 4 minutes.

Add wine and cook until wine is completely absorbed by rice, about 1 minute. Transfer mixture to a 9-by-13-inch baking dish and pour warm broth over the top.

Bake until rice is tender and all liquid is absorbed, 25 to 30 minutes. Stir in Parmesan and season with salt and pepper to taste. Serve immediately.

Note: This dish is best served right away but it can be reheated in the microwave. Stove-top or oven reheating can dry out the rice.

Servings: 6
Source: Cover & Bake by Editors of Cook's Illustrated magazine