Almost Hands-Free Risotto with Porcini
A foolproof method for creamy risotto without the constant stirring
Why This Recipe Works
This oven-baked technique delivers the creamy texture of traditional risotto with only a few minutes of active stirring at the end. Dried porcini and a splash of soy sauce provide a deep, savory depth that rivals long-simmered stocks.
Instructions
Adjust the oven rack to the middle position and preheat to 400°F. Melt the butter in a Dutch oven over medium heat. Add the shallot and salt, cooking until the shallot is softened and translucent, about 3 minutes.
Add the rice, garlic, and minced porcini. Cook until the edges of the rice are translucent, about 2 minutes, stirring constantly to ensure the garlic does not brown.
Pour in the wine and cook, stirring frequently, until the wine is fully absorbed by the rice.
Stir in 4 cups of the warm broth. Increase the heat to medium-high and bring to a simmer. Cover the pot and transfer it to the oven. Bake until the liquid is mostly absorbed and the rice is tender but still has a slight bite, about 20 to 25 minutes.
Carefully remove the pot from the oven. Stir in the remaining 1 cup of broth, soy sauce, Parmesan, and parsley. Stir vigorously for 2 to 3 minutes until the risotto looks creamy and the rice has released its starch.
Season with salt and pepper to taste. Serve immediately in warm bowls.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- soy sauce: lemon juice
