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An effortless 'no-stir' version of classic risotto that is prepared in the oven. It results in a thick, creamy, and flavorful dish with much less labor than traditional methods.
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Bake rice and 4 cups of stock at 350°F for 45 minutes. → Add remaining stock, wine, butter, and Parmesan cheese. → Stir vigorously for 2-3 minutes to create creaminess. → Fold in peas, salt, and pepper. → Serve immediately while hot.
Bake rice and 4 cups of stock at 350°F for 45 minutes. → Add remaining stock, wine, butter, and Parmesan cheese. → Stir vigorously for 2-3 minutes to create creaminess. → Fold in peas, salt, and pepper. → Serve immediately while hot.
An effortless 'no-stir' version of classic risotto that is prepared in the oven. It results in a thick, creamy, and flavorful dish with much less labor than traditional methods.
Preheat the oven to 350°F. In a Dutch oven, combine 1 1/2 cups of Arborio rice and 4 cups of the chicken stock.
Cover the pot with a lid and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente.
Remove the pot from the oven. Add the remaining 1 cup of chicken stock, the white wine, diced butter, and grated Parmesan cheese.
Stir the mixture vigorously for 2 to 3 minutes. This process releases the starch from the rice, making it thick and creamy.
Add the frozen peas, salt, and pepper. Stir until the peas are heated through and the risotto is well-seasoned.
Arborio rice is essential because it has the right amount of starch for risotto.
Stirring vigorously at the end is the key 'hack' to get the creamy texture without constant stirring on the stove.
Preferably use homemade chicken stock for the best flavor.
You can customize the recipe by adding other ingredients like saffron or artichokes.
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