There’s nothing quite like a creamy risotto. Making it the traditional way however, is terribly time-consuming. That is not the case with this easy oven risotto. Just sit back and relax while the oven does all the hard work. The perfect recipe to make after a long busy day.
Risotto is a rice dish from northern Italy and there are lot of regional variations. Risotto can therefore be a meat, fish or vegetable dish. All risottos have a couple of things in common however. Firstly, the rice is always cooked in a broth. Secondly the types of rice used are all short- to medium-grain in size and have a high starch content. It’s the starch in the rice that gives risotto its trademark creamy consistency.
There is quite a list of varieties of rice that are suitable for making risotto, like Baldo, Calriso, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. But the type most often sold as “risotto rice” is Arborio. Which is also the only type I can easily find in the shops, so that’s what I used in this recipe.
The traditional way of cooking risotto is by first briefly cooking the rice in butter or olive oil. When all the grains have a nice coating of fat, you have to add the hot stock. This is done one ladle at a time. Meanwhile the mixture is stirred constantly. This loosens the starch and turns the stock into a creamy liquid. The downside of this whole procedure, is of course that it’s very labour-intensive. While I love risotto made the traditional way, on an ordinary weekday I just don’t have the patience for it. So I figured there had to be an easier way to do it.
Personally, I find the laziest way to cook is, by far, to use the oven. You can put your feet up and relax, while the oven does all the cooking. No endless stirring needed for this easy oven risotto.