HOME > Chowhound > Home Cooking >


Baked Risotto?

I found a great recipe for a lemon and spring veg. risotto. Would it work if it was baked rather than cooked on the stove top? i suppose i would end up pouring all the liquid over the rice at the beginning rather than little by little. Any help would very much appreciated!!

  1. Click to Upload a photo (10 MB limit)
  1. Doubtfull......I think you would have a big sticky glob on your hands. Arborio or any other Italian starchy rice rieleases it's starch as it slowly cooks and absorbs liquid. Pouring liquid over the rice and placing in the oven without stirring is not going to work. Unfortunately there isn't a short cut for everything

    1. I reserve the right to be proven wrong (and encourage you to try), but I'd be beyond shocked if this turned out even remotely close to risotto prepared in a traditional manner. Perfect the technique, however, and not only will it be far bigger than no-knead bread, but you'll be quite famous, to boot.

      Many have tried. None have yet to succeed.

      Do report back :-)

      1. Delia Smith, in her Winter Collection, has a couple of recipes for baked risotto, which I have made a number of times with great success. She says that there is a version of it that they make in Liguria, so it's even authentic according to her.

        Her method is to preheat oven to 300 with a shallow baking dish preheating in it. Then saute onion and any other aromatic in butter, add your rice and stir to coat with butter, add whatever wine you might be using, salt and pepper and broth or other liquid, bring it to the boil, pour it into your hot baking dish, put it uncovered in the oven for 20 minutes, then stir in grated parm gently and give it another 15 minutes and serve immediately. I have adapted any number of other risotto recipes to this method just fine -- you can add whatever else either up front or at the 20 minute mark, depending. Her proportion of rice liquids is 6 oz (by weight) of risotto rice (I measure to about 7.5 oz by volume) to 2 cups broth to 5 fl oz wine.

        6 Replies
        1. re: GretchenS

          I don't doubt it's delicious, Gretchen, but are you saying this achieves the same kind of creaminess that you get with a stirred risotto?

          1. re: Dmnkly

            I have never made a stirred version so I can't give you a direct comparison, but I did order mushroom risotto in a good restaurant in Florence once and was sorry I did because I didn't think it was all that much better than what I made at home and wished I had ordered something I didn't make at home. But as I say, have never made the stirred version myself. I guess I think if the choice is the oven variety or no risotto I would go with the oven variety but that's just me -- each of us has things we are willing to fiddle with and would never take shortcuts on, and things we don't feel that way about! I guess you know which area my own laziness lies in, even though I will spend a full day making duck terrine.... ;)

            1. re: GretchenS

              Please don't misunderstand, I don't mean to suggest for a moment that there's anything wrong with baking it, or that a stirred version is even inherently "better"... just that I'd be dumbfounded if an oven-baked version duplicated the stirred experience (which is startlingly good when done well -- don't let that singular experience sour you, regardless of where it occurred. :-)

              1. re: GretchenS

                Can you tell me what type of rice you are using for this?

                1. re: tastelikechicken

                  I can't remember if I used arborio or vialone nano but definitely risotto rice.

              2. re: Dmnkly

                It's definitely not the same as traditional risotto, but tasty nontheless.

            2. You can make risotto in the oven, but it's a different dish to the stovetop version. It's the constant stirring that gives risotto its creaminess.

              Having said that, I've made this before, and it's very tasty.


              1 Reply
              1. I'm thinking you don't want to stand there stirring it; making it easier in the oven.
                Here's a suggestion. Instead of arborio rice, use Cal-Rose (sushi rice) and make it on the stove top this way. Put in pan 2 cups water (or mix in chick broth) to 1-1/2 cups rice. (Pan should be twice as big as contents so it doesn't boil over). Bring to a boil and let simmer (lowest heat) for 5 minutes, covered. Keep it covered and turn off the heat. It is will done in about 15 minutes.
                Then mix in some cream (about 1/2 cup), your veggies, and other ingredients (including butter if that in the recipe). You can put it all in a baking pan to keep warm in the oven - the lower the heat, the longer it can stay in there.
                Your actual time attending to this dish is less than 5 minutes (does not include veggie prep).
                The consistency of this "sushi" (Cal-Rose) rice mixed with cream is very similar to risotto. And, when you turn off the heat after a short simmer, there is no fear of burning (whenever you can return to it). Comes out great every time.

                1. I made a baked risotto from a Donna Hay recipe before, and it came out great. I think the trick was to stir it for a minute or two at the end, when you add butter and cheese, and using more liquid than you might expect.

                  I've made it by the stirring/stovetop method as well (I normally stir it) and I'd say the baked version was plenty good. Identical, no, but plenty good and still very creamy. I think only the fussiest or most experienced risotto experts would really know the difference if you didn't say anything, and only a jerk would care, cause it's still really good.

                  6 Replies
                  1. re: renz

                    Here's the recipe, baked risotto with lemon, chicken, peas:

                    1. re: renz

                      Thanks everyone for your replies!! The reason I want to bake vs. use the stove-top is that I will have my stove-top full (and two of my 4 burners dont work).
                      I'm planning on using Arborio rice. I suppose my thought process was that if it works well as a paella...why not a risotto. I know its not going to be as good as the real thing, but we will see!

                      Thanks again! I'll write up a report Wed. night!

                      1. re: Wagamama80

                        We love risotto and I make if often on the stove it is a labor of love for me and I really enjoy doing it, however I was talking to my cousin the other day and she told me she made an excellent risotto in her pressure cooker and it took half the time. I myself have not tried this but she's a pretty good cook and I trust her opinion and she said it was great.

                        1. re: Analisas mom

                          This discussion reminds me - I saw Mario Batali on a Bittman show the other day, and, surprisingly to me, he said that one only needs to stir 6 times during the 21 minute cooking period, and that home cooks make the mistake of stirring too often. He also doesn't stir the rice into the fat at the beginning, just adds it in a layer and lets it absorb the fat. This is contrary to what I'd previously understood about making risotto on the stove top - I'm going to give it a try next time.

                          1. re: MMRuth

                            All of this has got me quite confused. I grew up watching my grandmother and mother standing over the pot stirring the risotto constantly and that's more or less how I was told to do it professionally. I won't be a believer until I do it 5 or 6 times and it comes out perfect each time. Time to stock up on some arborio.

                            1. re: tastelikechicken

                              I'm also of the stirring constantly school - well, almost constantly ... I've never cooked from any Batali books - it would be interesting to see what his recipes say about this.

                  2. I've done this recipe for baked risotto: http://find.myrecipes.com/recipes/rec... It probably isn't as creamy as typical risotto, but it's still quite tasty.

                    1. You can make something very risotto-like in the oven. My favorite cookbook which helped me feel comfortable making a lot of risotto is called Riso: Undiscovered Dishes of Northern Italy by Gioetta Vitale

                      She has a section in the book called "Risi in Bianco". The intro to the section starts off with: "Risi in bianco are like risotti without the fuss"...

                      For parties, when I don't want to worry about stirring on the stovetop, or other times when easy is better, I use her "Riso in Bianco all' Aglio". It's a very simple list of ingredients with butter, garlic, arborio, hot meat broth, salt and pepper. You start it like a typical risotto on the stove, and then after you've added in the hot broth (yes, all at one time) and brought the mixture to a boil you put it covered in a 350 degree oven for 12 minutes (I would say 12-18 depending on your al dente preference).

                      I'd make one attempt in advance to figure out when is best to add the lemon and spring veg during the oven process. I don't think I'd be putting them in at the start of the oven time. My dinner guests are well-traveled folks (i.e. have had risotto in fine restaurants and traveled in Italy) and many of them think of this as the party risotto which magically comes ready out of the oven.

                      Good luck! Let us know what you do and how it worked out.

                      1. Risotto baked in the oven ("al forno") is a bona fide Italian dish. However, the result is more of a baked rice casserole than the creamy rice dish that we are used to. In the interest of moistness and proper ingredient proportions, I would recommend using a recipe that is actually intended to be baked rather than using a stovetop recipe in the oven. Whatever you do, be sure to let the risotto al forno cook uncovered at the end, in order to form a nice crust on top.

                        2 Replies
                        1. re: vvvindaloo

                          With the stirred risotto, the idea is to knock the starch off of the rice to get the liquid creamy and custardy...

                          You absolutely CAN do this at the very end...

                          Let it simmer for 25 minutes covered, then whisk the heck out of it...

                          Adjust seasonings, add some more broth if thick, add parsley, fold in some quick-cooking seafood, add cheese, a lil' half & half maybe---- all at the very end...

                          1. re: Mild Bill

                            The oven version I described above is very creamy, without any stirring like this. If left in too long, it can become mushy. The recipe also doesn't call for uncovering it at the end to achieve a crust such as the one that vvindaloo suggested. I can't really imagine a crust on this version. Rather, the end result really is very close to a stovetop, frequently stirred risotto, not a rice casserole.