Baked “risotto” might be a slightly unusual way of preparing. But It’s nice not to have to be stirring it almost constantly when cooking on top of the stove, making things a little easier for the cook. However, feel free to change it up and use the traditional method ! I love the addition of saffron. When buying saffron, make sure you buy the “threads” and not powdered. Iranian saffron is excellent. If you can get it, so is the saffron from San Gimignano in Italy. I use Parmigiano but Grana Padano will also be very good. Of course the risotto is going to be an excellent accompaniment to Osso Bucco!
Makes 3 – 4 Servings
½ medium onion, finely chopped
1 Tbsp. each EVO & unsalted butter
1 cup risotto rice (see below)
2 cups chicken stock (see below) or tinned low/no salt chicken broth
1 cup dry white wine
1/16 to 1/8 tsp. saffron threads
½ bay leaf
½ clove garlic, minced
½ tsp. salt
1/8 tsp. freshly ground black pepper
To Finish The Rice: stir in 2 Tbsp. unsalted butter plus 2 Tbsp. freshly grated Parmigiano-Reggiano.
Preheat the oven to 325 F.
Add the saffron to the wine and set aside. Bring the chicken broth to a simmer, keep warm. In an ovenproof pot, melt the butter with the EVO over medium to medium-low heat until hot. Add the minced onion, sauté until transparent, approximately 8 minutes. Add the minced garlic, stir for a minute, then add the rice, stirring until it is coated with the butter and oil and the very tips of the rice grains begin to look transparent. Add the wine, stirring for a moment, followed by the broth, bay leaf, salt and pepper. Fit a piece of tin foil over the pot then top with the lid. Place in the oven and cook without looking, cook for 20 minutes; checl. if the rice is still slightly creamy, it will be done. If not, replace foil and lid, returning to the oven for a further 5 minutes. Remove from the oven, stir in the 2 Tbsp. butter and 2 Tbsp. Parmigiano-Reggiano, serve immediately.