Easy Oven Risotto

by Charlie McCarthy, Sr.

Ingredients

• 900 ml chicken stock
• olive oil
• 1/4 cups chopped onions
• 2 cloves chopped garlic
• 10 oz risotto or Arborio rice
• 1 tbsp butter
• 2 oz parmesan cheese
• 1/2 lemon zest

Recipe

1. Preheat oven to 350F.
2. Start to boil the chicken stock.
3. Put just enough olive oil to coat the bottom of the pan. Once the oven reaches 350 F place the pan in the oven for 10 minutes.
4. If you are using the chopped onions, take the pan out of the oven after 5 minutes and add the onions. Return pan to oven for an additional 5 minutes.
5. Remove the pan and if you are using the finely chopped garlic, cook it now in the hot oil for a minute or two. Now add the risotto or Arborio rice and stir well so the rice gets a bit of a coating from the oil. Now add the boiling chicken stock and give it a gentle stir.
6. Return the pan to the oven for 20 minutes. After 20 minutes check and see if the water is below the surface of the rice (if it isn't cook for another minute or two). Once the water is where it should be place a large spoon in it and if the rice is starting to get gooey but holds its shape it is ready to come out of the oven.
7. Now stir in the butter. Once the butter is melted stir in the parmesan cheese. Lastly add the lemon zest and there it is.

Enjoy!