Photograph by T. Mike Fletcher
2 tablespoons oil
1 cup chopped onion
¾ cup diced red pepper
2 medium cloves garlic
1 cup plus 2 tablespoons arborio rice
1 teaspoon salt
¾ teaspoon black pepper
3 tablespoons white wine
3¾ cups chicken stock, hot
3½ cups chopped parsley
½ cup grated sharp asiago cheese (parmesan may be substituted)
Preheat the oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray and set aside.
Heat the oil and sauté the onion and red pepper until soft and the onions are translucent. Add the garlic at the end and sauté briefly. Remove from the heat and add the rice, salt, pepper, and wine; stir well to mix. Pour into the casserole dish and add the stock. Place the casserole on a rimmed baking sheet. Tear off a piece of aluminum foil and spray one side with cooking spray. Place the sprayed side of the foil on top of the rice mixture, covering well. Place in the oven and bake for 35 minutes. Remove the foil and stir in the asiago and parsley. Return to the oven, uncovered, for 5 to 10 minutes more or until most of the liquid is absorbed and the rice is creamy.
Serves 4 as a main dish or 6 as a side dish.
Shrimp Risotto: Add 1 cup small (26 to 30 count) shrimp that are raw and have been peeled to the rice about 15 minutes before it is done.
Lemon Risotto: Add the grated rind of 1 lemon to the risotto while it is baking.
Note: The reason for placing the risotto on a baking sheet is for safety. The casserole will be very full and very liquid making it difficult to get into the oven.
By Helen Fletcher, The Ardent Cook
