Why This Recipe Works
On the stovetop, risotto is cooked at a rapid simmer, but not quite boiled. To replicate these conditions in the oven for our baked risotto recipe, we found that 400 degrees yielded the best results; it kept the rice at a steady simmer but below a full-blown boil. In classic risotto, liquid is added in small increments but this was impossible utilizing our baking technique. Instead, we added the liquid all at once, playing around with the amount until we had perfectly cooked risotto.