Ina Garten’s creamy risotto recipe: Arborio rice, chicken stock, white wine, butter and Parmesan

Ina Garten has found a way to make risotto less demanding. Her oven-baked version shifts much of the cooking away from the stovetop, where traditional risotto requires frequent stirring and the gradual addition of stock.

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This baked risotto recipe is foolproof. I have been making it for years. I do not make it any other way.

The first stage uses 1½ cups of Arborio rice and four cups of hot chicken stock in a covered, ovenproof pot. The pot goes into a 350-degree Fahrenheit oven, or about 175 degrees Celsius, for 45 minutes.

“Without letting it rest, without stirring, just set a timer and forget about it,” Garten explained. After the 45 minutes, the preparation returns to the stove. Cooks add a fifth cup of hot stock, half a cup of dry white wine, three tablespoons of butter and one cup of grated Parmesan, then stir vigorously for two or three minutes. That movement releases the rice’s starch and creates the dish’s characteristic creaminess.

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It is fantastic.

The final additions are one cup of frozen peas, two teaspoons of kosher salt and one teaspoon of ground black pepper. The risotto stays over low heat until hot. Garten uses Pinot Grigio and recommends authentic Parmesan instead of pre-grated cheese sold in a container.

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Without letting it rest, without stirring, just set a timer and forget about it.

The method also leaves room for variations. “The good thing about this kind of risotto is that you can add practically any ingredient,” Garten said. “If you want saffron or artichokes, you simply add them to the basic mixture.”

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The good thing about this kind of risotto is that you can add practically any ingredient. If you want saffron or artichokes, you simply add them to the basic mixture.