Shared with us by a customer. Thank you!
Our Apprentice Judith introduced us to oven cooked risottos. Using the oven, you can have risotto when pressed for time!
From Gourmet Magazine
Ingredients
2 ears sweet corn
3 cups chicken or vegetable broth
2 cups water
1/4 cup finely chopped onion
1/4 cup olive oil
2 tsp minced garlic
2 cups Arborio rice
2/3 cup dry white wine
1/4 cup unsalted butter or your favorite substitute
1/2 cup Asiago cheese grated fine, plus more to serve
1 small tomato, finely chopped
1/4 cup fresh chives, finely chopped
Directions
Stovetop Directions
working in a shallow bowl (frying pan also works well) cut corn kernels off the cob, then scrape cob with knife to get all the juice, reserve the cobs
Bring broth, water, and cobs to simmer and keep at bare simmer
in 3 quart heavy saucepan, cook onion in oil over moderate heat, stirring occasionally until softened
Add garlic and cook stirring for 30 seconds, add rice and cook stirring constantly for 1 minute
Add wine and simmer stirring constantly until absorbed
Stir in 1 cup of the simmering broth, keep at a strong simmer, stirring constantly until absorbed, continue adding 1/2 cup broth at a time and absorbing before adding more, you will have extra broth, and this probably will take about 18-20 minutes
When rice is creamy looking but still al dente, remove from heat, stir in the butter and 1/2 cup cheese
Gently fold in the tomato, corn, and chives until butter and cheese are melted. Season to taste with salt
Thin with leftover broth if desired and serve sprinkled with remaining cheese
Enjoy!
Oven Directions
Pre-heat oven to 425 F, and using a heavy Dutch oven or casserole, follow the recipe above until the wine is absorbed.
Now add 4 cups of simmering stock/water/corn to the rice, bring to a boil, cover and put in the oven.
Bake until most of the liquid is absorbed, 20-25 minutes.
Remove from oven, stir about a cup of stock to reach creamy texture, stir in butter, cheese, tomatoes, and chives to finish. Serve immediately
Enjoy!