No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)
Recipe video above. This risotto recipe is made using an entirely hands-off oven method that makes risotto possible even on the busiest nights! Ultra creamy, no stirring and you don't even need to sauté onion and garlic - they "saute" in the oven because they floats on the surface with the butter. Surely the most easy risotto in the world!Fragrant with lemon and herbs, it's good enough to eat on its own but makes a wonderful accompaniment to meats, fish, seafood and mains as a side that's also a semi-sauce, such as in Monday's Crispy Skin Salmon.
Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
Taste for salt: Taste for seasoning and adjust (I find it's just right).
Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Lemon Herb flavouring option:
Add lemon rind, juice and herbs, stir through gently just before serving.
1. Risotto rice - Risotto needs to be made with risotto rice (Arborio rice is my choice) because it’s extra starchy. This is what makes risotto beautifully creamy without the use of cream. Find it in the rice section of grocery stores.2. Pot/pan - 20cm/8" square pan also works, or similar volume any other size. Avoid using a wide, giant pan because then the risotto spreads out too thin and might dry out.If you scale recipe up, then you need a larger pot. Or a smaller pot if you scale down!3. Extra butter for finishing - if you really want to reduce the fat, you can skip the extra butter used to finish. But do NOT skimp on butter for the cooking phase. It is essential for the onion and garlic to "oven sauté" in the butter while it bakes (it floats on the sauce with the butter). Otherwise, the onion just boils in stock - not as nice!4. Herbs - any (Western) herbs of choice are fine here. It's added at the end, so taste as you go and trust your tastebuds to tell you when you've added the right amount!5. Storage & reheating - unlike most risottos, this one will reheat well as long as the rice is cooked until tender not mushy and soft. Keeps 4 days in the fridge. Reheat in microwave. Add touch of water if needed to loosen. Note however that herbs may lose some colour. Also the lemon flavour tends to fade, so consider propping it up with a fresh spritz of juice.