Almost Hands-Free Risotto
A creamy, classic risotto that skips the constant stovetop stirring
Why This Recipe Works
This method relies on the steady heat of the oven to cook the grains evenly, releasing just enough starch for a creamy finish without constant stirring. It is a reliable way to achieve restaurant-quality texture while freeing up your hands for other tasks.
Instructions
Bring the broth and water to a boil in a medium saucepan. Cover and reduce the heat to medium-low to maintain a simmer while you prepare the rice.
Melt half of the butter in a large Dutch oven over medium heat until the foaming subsides. Add the onion and salt and cook until the onion is softened and translucent, about 5 minutes.
Add the rice to the pot and cook, stirring frequently, until the edges of the grains are translucent, about 2 minutes. This toasting prevents the rice from becoming mushy.
Pour in the wine and cook, stirring constantly, until it is fully absorbed by the rice.
Stir in most of the hot broth mixture, reserving about 1 cup in the saucepan. Cover the pot and transfer it to a 350-degree oven.
Bake until the rice is tender and the liquid is mostly absorbed, about 25 minutes.
Remove the pot from the oven and stir in the reserved broth, the remaining butter, and the Parmesan. Stir vigorously for 2 minutes to develop the characteristic creamy sauce.
Season with pepper and serve immediately in warmed bowls, while the risotto is still hot and fluid.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container for up to 3 days and reheat with a splash of water to restore the creamy texture.
Can I make this ahead of time?
Risotto is best served immediately, but the broth can be brought to temperature in advance.
