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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

Baked Parmesan Risotto Recipe

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This recipe for Baked Parmesan Risotto is from Paula's 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:  
1 ½ cups Arborio rice
5 cups simmering chicken stock
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons butter
2 teaspoon salt
1 teaspoon pepper
Directions:
Directions:
Preheat oven to 350º. Place the rice and 4 cups chicken stock in a Dutch oven. Cover and bake 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven , add remaining chicken stock, Parmesan cheese, wine, butter, salt and pepper. Stir vigorously for 2 to 3 minutes, until thick and creamy. Enjoy!

 

 

 

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