Baked Cheese Risotto
A comforting, creamy risotto baked to perfection with rich cheeses, ideal for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 1 cup Arborio rice Short-grain rice perfect for creamy risotto.
- 4 cups chicken or vegetable broth Use warm broth for best results.
- 1 medium onion, finely chopped For flavor base; shallots can substitute.
- 2 cloves garlic, minced Fresh garlic for depth; can substitute with garlic powder.
- 1 cup grated Parmesan cheese The star ingredient; can swap with aged cheddar.
- 1 cup shredded mozzarella cheese Provides gooey texture.
- 2 tablespoons olive oil For sautéing; butter can be used for richer flavor.
- Salt and pepper to taste Essential for flavor.
- Fresh herbs (like parsley or thyme) Optional; brighten the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or pot, heat the olive oil over medium heat.
- Add the onion, cooking until it’s translucent (about 5 minutes). Stir in the minced garlic for another minute.
- Stir in the Arborio rice, toasting for about 2 minutes until slightly translucent.
Cooking
- Pour in the warm broth one cup at a time, stirring constantly until absorbed.
- After about 20 minutes, once the rice is al dente, stir in the Parmesan, mozzarella, salt, and pepper.
- Transfer to the oven if using a stovetop-safe skillet; otherwise, pour into a greased baking dish.
- Bake uncovered for 15 minutes until the top is golden.
- Let it rest for a few minutes before serving. Garnish with fresh herbs.
Notes
Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of broth or water over low heat to maintain creaminess.