Step 1

Preheat oven to 180°C/350°F (all oven types).

Step 2

Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.

Step 3

Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.

Step 4

Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!

Step 5

Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.

Step 6

Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.

Step 7

Taste for salt: Taste for seasoning and adjust (I find it's just right).

Step 8

Serve asap! Serve while hot and creamy, topped with more parmesan if desired!

Step 9

Add lemon rind, juice and herbs, stir through gently just before serving.