Risotto is one of those dishes for a special occasion that requires a lot of time standing over a hot stove stirring. I love it, but I don’t love making it.
I had a hankering for it the other day and did some research about how to avoid the hard labor. I came across several recipes that swore by the oven technique, and I gave it a try. It was shockingly good with minimal effort and, best of all, I had a lot left over, so I made risotto balls for dinner a few nights later.
Those were a bit more effortful, but since the risotto was no muss, no fuss, I felt I was still ahead of the game. If you prefer to avoid wine in cooking or don’t have it on hand, you can simply use additional vegetable broth.
This is a basic recipe, but it can be jazzed up with lemon zest and juice, fresh herbs, additional spices, tomato paste, olives, etc.
Oven Risotto | Dairy
Makes about 6 servings, or serves 2 with enough left to make the risotto balls described below
It is best to use a dish or pan with a lid to cook this, but in a pinch, you can cover it with foil. The key is not to use too large a pan or the liquid won’t distribute properly; an 8-inch pan is ideal.
For the risotto:
- ½ onion, chopped
- 3 cloves garlic, crushed
- 1½ cups arborio rice
- 2 tablespoons butter
- 3 cups vegetable broth
- 1 cup dry white wine
- ½ teaspoon salt
½ teaspoon pepper
To finish:
- ⅓ cup grated Parmesan cheese
- 2 tablespoons butter
Heat your oven to 350 degrees F.
In a 2½-quart casserole dish or ovenproof pan with a cover, place all the risotto ingredients and stir. Cover and bake it for about 45 minutes.
Check for doneness; the rice should be cooked through but have a slight bite in the very center. If it is not done, add a bit more broth or water and return it to the oven for about 10 minutes. If it is done, but the risotto is too thick, add a bit more liquid but do not continue cooking it. Stir well and add the butter and Parmesan cheese. Serve immediately.
Risotto Balls
Makes about 12 balls
These delicious orbs are things that I generally order in restaurants but never make.
For one thing, it is rare to have leftover risotto in my house and, until discovering the oven recipe detailed above, there was no way I was going to the trouble to make risotto only to use it as an ingredient in another dish. But in this case, it worked out brilliantly.
I used a small skillet to fry these in batches of 3 or 4 and kept a lid handy to prevent splatter. This saved using a huge amount of oil and ensured that the balls are cooked evenly and thoroughly.
- 3 cups leftover risotto, chilled
- 1 egg
- ¾ cup Italian-style breadcrumbs
- ½ cup panko
- 1 cup canola oil for frying (approximately)
- Marinara sauce, Parmesan cheese and chopped fresh herbs, if desired, for serving.
In a shallow bowl, lightly beat the egg. In another shallow bowl, mix the breadcrumbs and panko.
Heat your oven to 250 degrees F, and place a baking dish nearby to hold the cooked risotto balls.
Heat the oil in a skillet over medium-high heat.
Using a tablespoon and wet hands, scoop enough risotto to form a golf-ball-sized sphere; pack it firmly. Roll the ball in the egg, then the breadcrumb mixture and place it in the hot oil. (The oil is ready when a piece of breadcrumb dropped in sizzles.) Repeat this process, frying balls 3 or 4 at a time, turning them carefully with tongs as they brown and turn crispy.
When the balls are done on all sides, remove them from the pan and place them in the baking dish. Place the baking dish in the oven to keep the balls warm and serve as desired with the marinara sauce, Parmesan cheese and/or chopped fresh parsley/basil.
Keri White is a freelance food writer.
