A Much Easier Way to Make Risotto

If you have ever made Risotto, you know it can be a complete pain. You seriously have to stir and add stock continually for over 30 minutes. It is definitely labor intensive in that you have to stand by the stove and just stir and stir and stir AND stir. I ran across this recipe as I was looking for new Risotto recipes since it is one of John's favorite side dishes and all. Basically, instead of making Risotto the traditional way and doing all that stirring, you throw the ingredients into a cast iron dutch oven and put it in the oven. GENIUS! It turned out really awesome too.

My method for making this was slightly different because I was so used to toasting the rice and what not before adding in the liquid. It still turned out really good though. Here is what I did:

• 1 1/2 cups Arborio rice
• 4 cloves garlic minced
• 1/2 onion diced
• 5 cups simmering chicken stock, divided
• 1 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas
• 1/4 cup half and half

Preheat the oven to 350 degrees. In the meantime, put your cast iron dutch oven on the stove top and heat to medium. Add in the butter. When bubbling, add in your rice, garlic, and onion. Toast until the rice just begins to brown stirring constantly (don't worry, this just takes a few minutes). Once toasted, add in four cups of chicken stock. Cover and put in the oven. My rice was done after 30 minutes, so make sure you check it - the recipe says to leave in for 45.

Once done, remove from the oven. Add in the one cup of chicken stock, the peas, half and half and parmesan and stir really well. Salt and pepper to taste.

See - that is much easier than trying to make Risotto the traditional way. AND it really did turn out to be just as good.