One of my fantastic catering friends recently gave me Ina Garten's, How Easy is That?, cookbook. It's a great reference for both novice cooks and those with years of experience.
This risotto is my take on Ina's, which I love! I was amazed when I tried it, because a "true" risotto takes quite a bit of concentration, time, and stirring — but, this one does not! And it still turns out with a wonderful, creamy quality.
This is definitely a comfort food, and if your kids like rice and yams (I find most do), then this will be a hit!
- 4 cups vegetable (or chicken), broth or stock
- 1/2 cup dry white wine
- 1 1/2 cups Arborio rice
- 2 teaspoons salt
- 1 cup grated yam
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons unsalted butter
- Pepper to taste
Serves 4 to 6
Total Prep and Cooking Time: 45 minutes
Preheat the oven to 325 degrees.
Combine 3 cups of the broth or stock with the wine, rice, salt, and grated yam in a Dutch oven (i.e., Le Creuset), or another oven-proof pot with a lid.
Cover and bake for approximately 40 minutes, until almost all of liquid is absorbed. Remove from the oven and gently mix in the remaining cup of broth or stock, cheese, and butter. Season to taste with pepper and serve immediately!
An additional note:
"Risotto," is not a type of rice; it rather refers to the traditional cooking method used to make a specific rice dish. The rice used is called Arborio, which is an Italian short-grain rice, named after the town of Arborio in the Po Valley, where it is grown.