OVEN PARMESAN RISOTTO

Oven Parmesan Risotto

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 cups arborio or long grain white rice

6 cups chicken broth

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup grated Parmesan cheese

2 tablespoons butter




Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Serves 4-6




Preheat oven to 400 degrees F. In a heavy oven-proof saucepan with a tight fitting lid, heat olive oil over medium heat. Add onion and garlic; cook and stir 4-5 minutes until translucent. Add rice; cook and stir for 4-5 minutes longer.




Add broth, basil, salt, and pepper and bring to a simmer, stirring frequently.




Cover the pot with foil, then add the lid. Place in the oven. Bake for 20 minutes, then remove from the oven, remove lid and foil, and stir thoroughly.




Return foil and lid and place back in oven.




Bake 5 minutes longer. Test the rice to see if it's done, with a slight firmness in the center. If it is, stir in the cheese and butter, then let stand, covered, 5 minutes.




If the rice isn't done, cover and return to the oven and bake 10 minutes longer. Then add cheese and butter, stir, and let stand 5 minutes.