Ina Garten's shortcut risotto

subheading: Here’s what Ina adds to the pot:

1 ½ cups arborio rice

4 cups warm chicken stock (she keeps 5 cups on hand, saving the final cup for later)

Then, she puts the lid on and places the pot in a 350 degrees F (175 degrees C) oven for 45 minutes-“no standing, no stirring, just set a timer and forget about it.”

subheading: After 45 minutes, she removes it from the oven and adds “lots of delicious things.” Back on the stove, she stirs in:

1 cup warm chicken stock

½ cup dry white wine (she uses Pinot Grigio)

3 tablespoons diced butter

1 cup grated Parmesan cheese (real Parmesan, not the shaker stuff)

She stirs it all vigorously for two to three minutes to bring out the rice’s starch, making it creamy and thick. (Yes, there’s a bit of stirring here, but we’ll take three minutes over 30 minutes any day.)

subheading: Finally, Ina adds:

1 cup frozen peas

2 teaspoons salt

1 teaspoon pepper

Note: Ingredients may have been altered from the original.

Directions at allrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer