Remember my bad habit of obsessively collecting recipes from every magazine I can get my hands on? I have created a pretty good organization system for these recipes, but I’m guilty of still having (numerous) piles of magazine tear outs on my coffee table.
One magazine that has really grown on me in recent years is Cook’s Country. I love the tips and thoughtfulness that goes into creating each recipe. Admittedly, while I have quite the collection from this magazine alone, I have actually made few of them. I definitely need to try more of them out, because this recipe is AMAZING. I have a risotto recipe from when I visited Italy that I love, but I think this recipe gives that one a run for its money. So rich and creamy and absolutely delicious.
Creamy Baked Risotto
- 2 1/2 cups chicken broth
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1/2 onion, minced
- 1 leek, chopped
- 1 cup Aborio rice
- 1-2 garlic cloves, minced
- 1/4 cup white white
- 3/4 cup grated Parmesan cheese
- 2 green onions, chopped
- Adjust oven rack to middle position and preheat oven to 400 degrees.
- Bring broth and water to a simmer (I seasoned with garlic and sea salt). Cover and keep warm.
- While broth is warming, melt butter in a Dutch oven or oven-safe pan over medium heat. Add onion and leek; season with salt and cook until lightly browned.
- Stir in rice and cook until edges begin to turn translucent. Stir in garlic.
- Add wine and cook, stirring until completely absorbed (about 1 minute).
- Pour broth over rice. Cover Dutch oven/pan with aluminium foil pressed down on top of the broth and cover with a lid.
- Bake until rice is tender and liquid is absorbed, about 15 minutes.
- Stir in cheese and green onions and season to taste.
- Enjoy with the remaining wine.
Modified from Cook’s Country
Perfect for a relaxing evening at home.