(Influenced by Ina Garten, Martha Stewart, and Marian LaRaia’s Code for Cooks class at Google.)
This is an easier take on risotto where most of the cooking occurs in the oven—a huge advantage when so many daughters need your attention.
Serves 4
1 1/2 cups Arborio rice
5 cups chicken stock
1/3 cup white wine or vermouth
1/2 large onion
12 oz of mushrooms
1 cup. grated Parmesan
a little truffle oil and/or truffles (optional)
2 chopped scallions
butter
oil
salt
Pre-heat oven to 400.
Dice onion and saute with butter in a dutch oven. When onions are soft, add rice and wine, and cook at medium high until the wine has evaporated.
Add four cups of the stock to the dutch oven and bring to a boil while stiring. Cover and put in the oven for 20 minutes.
Meanwhile saute mushrooms with oil and butter, 2 Tbsp. of each.
Heat last cup of stock in separate pot or in the microwave to be ready for the next steps.
When the rice has absorbed the liquid, remove from the oven and place on stove on medium heat. Add remaining stock, bring to a boil while stirring, and remove from heat.
Off heat combine with Parmesan and mushrooms. Add salt and a little pepper to taste. Stir in truffles and/or truffle oil if using.
Serve hot with chopped scallions.
Other vegetables work in place of the mushrooms. We’ve had good sucess with butternut squash.