No-Stir Oven Risotto

   I am posting this as requested by a person in our cooking class at the Culinary Center of Kansas City. While I prefer the creamy texture of the traditional stovetop method, this oven method is very easy to prepare. It does use arborio rice versus the variation of orzo we did this morning.
   Orrene Wetzel, Abilene, shared this recipe with me when I interviewed her for my monthly cooking column back in April of 2006. (Abilene Reflector-Chronicle).

No-Stir Oven Risotto     Makes 8 side dish serving

2 (14 oz. cans reduced sodium chicken broth

1 cup water

1 1/2 cups Arborio* rice or medium-grain white rice

1 medium onion, finely chopped (1/2 cup)

2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed

1 tablespoon olive oil

1/2 teaspoon salt

1 cup (4 oz.) finely shredded Gruyere, Swiss or Parmesan cheese

1.  Preheat the oven to 350°. 

2.  In a medium saucepan combine broth and water.  Bring to boiling. 

3.  In a 2-quart soufflé or casserole dish combine broth mixture, rice, onion, oregano, oil and salt. 

4.  Bake, covered, about 40 minutes or until rice is tender.  Stir in cheese. 

*Arborio is a white, short-grained rice grown in northern Italy.  It swells to about three times its original size during cooking, enabling it to absorb all the cooking liquid while still retaining its shape and firm al dente texture combined with a creamy smoothness which is characteristic of risotto dishes.