A simplified yet flavorful take on classic risotto, baked to creamy perfection in the oven.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking right from the start.
Prepare an oven-proof saucepan with a tight-fitting lid.
Ensure the lid fits snugly to trap steam for proper cooking.
In a medium bowl, mix water, milk, and grated Parmesan cheese until combined.
Mixing the liquids beforehand ensures even distribution of flavors.
Melt the butter in the saucepan over medium heat.
Use medium heat to avoid burning the butter.
Add the chopped onion to the melted butter and sauté until translucent, about 4 minutes.
Stir frequently to prevent the onion from browning.
Stir in the Arborio rice and cook for 2 minutes to toast it slightly.
Toasting the rice enhances its nutty flavor.
Pour the liquid mixture into the saucepan and stir to combine.
Stirring ensures the rice is evenly coated with the liquid.
Cover the saucepan with the lid and place it in the preheated oven.
Set a timer to avoid overcooking.
Remove the lid, stir the risotto, and return it to the oven uncovered for an additional 10 minutes.
This step helps achieve the perfect creamy consistency.
Let the risotto rest for 5 minutes before serving to allow it to thicken.
Resting time is crucial for the final texture.
Serve warm, garnished with extra Parmesan cheese if desired.
Adding fresh herbs like parsley can enhance the presentation and flavor.
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