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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ina Garten's Easy Parmesan Risotto Bake Recipe

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This recipe for Ina Garten's Easy Parmesan Risotto Bake is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. Arborio rice
5 c. simmering chicken stock, divided (homemade is the best!)
1 c. freshly grated Parmesan cheese
1/2 c. dry white wine
3 T. unsalted butter, diced
2 t. kosher salt
1 t. freshly ground black pepper
1 c. frozen peas
Directions:
Directions:
Preheat the oven to 350º.
Place the rice and 4 cups of the chicken stock in an oven-proof Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven.
Add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

 

 

 

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