Risotto – or fancy rice as my kids refer to it – is one of my favorite dishes. It’s so versatile. In culinary school, we would make our risotto with a simple pinch of saffron, one of my favorites is to add sauteed garlic mushrooms or other vegetables, but this recipe is very classic garlic and parmesan risotto. If you want to add some green to this, feel free to stir in parsley or frozen peas for garnish.
Normally you cannot make a risotto with less than 25 minutes and a constant balance of stirring and adding more liquid to get the perfect creamy texture, but this hand-free version is a total game-changer. While being able to make the perfect risotto is a sign of great chef, pride aside, I am also willing to admit that this is so much easier and turns out perfect. I am a new-way convert!
Hands-Free Parmesan Risotto
4 tablespoons butter
1 tablespoon olive oil
2 cups arborio rice
6 cloves garlic, peeled, whole
6 cups chicken broth, divided
2 cup parmesan cheese, shredded
2 teaspoon kosher salt (more to taste if desired)
1 teaspoon cracked black pepper
Directions:
Preaheat the oven to 375 degrees.
In a heavy bottom, ovenproof pan with a lid (dutch oven), melt the butter and olive oil over medium-high heat. Add the rice and the whole garlic cloves. Cook until the rice begins to pop and looks lightly toasted. (about 3 minutes)
Add 5 cups chicken broth and stir just until mixed. Place the lid on the pot and bake in the oven for 45 minutes.
Remove the lid from the pot and use a wooden spoon to smash the garlic cloves on the side of the pan. Stir in the remaining 1 cup of chicken stock, parmesan cheese, salt, and pepper.
