Easy Baked Risotto
Appears in Cook's Country April/May 2010
A no-stir risotto from the oven that's rich and creamy? Yeah, we'd never seen one either.
WHY THIS RECIPE WORKS
Recipes for baked risotto that took all of the ingredients, threw them into a baking dish, and placed them in the oven always resulted in either undercooked rice or mush. At the end of the day, we found we couldn’t skip softening the onions...