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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 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 350. 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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