Baked Lemon Risotto
Recipe provided by love & olive oil
Risotto is an Italian dish made with Arborio rice, a short-grain variety with a high starch content that gives the dish its signature creamy texture. Risotto traditionally calls for constant stirring, but this baked version requires less hands-on time. The bright flavors of this dish pair wonderfully with delicate flaky fish or seared scallops.
Created for the Flower Cocotte
- 2 tablespoons unsalted butter
- 1 large shallot, finely
- 2/3 cup arborio rice
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 2 cups chicken stock, divided
- 2 tablespoon heavy cream
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh parsley
- Salt and black pepper to taste
Preheat oven to 400 F.
Melt butter in the flower cocotte over medium heat. Add shallot and cook, stirring occasionally, for 2 – 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes.
Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency. It will thicken a bit more upon standing.)
Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy.