Oven baked Mushroom Peas Risotto

Oven baked Risotto works! I hope the Italians forgive me on this one, but it tastes great. There aren't many dishes that demand 100% of your attention like a traditional risotto. It's all about the method — adding just enough liquid for the rice to absorb it evenly, making it both "al dente" and sticky from all that starch.

Does oven baked Risotto really work?

Yes it does, for a few reasons. First, the kind of rice we're using is a starchy variety typical of risotto — Carnaroli, Arborio, or Vialone Nano. Any of those will give us that porridge-like texture we're after. Second, we're deliberately undercooking the rice. Remember, we start by cooking the rice on the stove and bringing it to a simmer. Only then do we adjust the liquid level and put it in the oven — the oven gives the risotto a steady, even temperature to absorb the liquids properly. Make sure you're using a cast iron pot or a Dutch oven. We want to create an almost sealed, pressure-pot environment to better control the stock evaporation.

Finishing steps for an oven baked risotto

As soon as the pot is out of the oven, pay maximum attention — the rice is still a bit forgiving at this point and can be adjusted for seasoning and texture.

• First thing I usually do is add 1 cup of chicken stock to the risotto. I like my risotto runny. Even if it looks like you have enough liquid, in a few seconds we'll add butter and cheese, which will tighten the rice — so don't be afraid to add more liquid.
• Add the butter and parmesan and adjust the seasoning while the rice is still warm — after that, it won't be possible. The butter gives the risotto a shiny, smooth texture and the parmesan adds a ton of flavor.

When done right, oven baked risotto is hardly distinguishable from the "by the book" version. It's a huge win when you're entertaining — it frees up both hands to work on other dishes without burning 30 minutes on risotto prep.