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Export 10 ingredients for grocery delivery
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.
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