Risotto lovers! Wonderful recipe inside!

Baked risotto.....even creamier then regular risotta and amazing taste! Got this recipe out of my america's test kitchen cookbook (which i loooove)

Baked Risotto
3 1/2 cups chicken broth (low sodium)
2 bay leaves
4 tbsp unsalted utter
1 onion, minced
salt
2 cups arborio rice
3 garlic cloves, minced
1/2 cup dry white wine
2 oz parmesan cheese, grated
pepper

1. adjust oven rack to the mid position and heat oven to 400 degrees. Bring the chicken broth and bay leaves to a simmer in a med saucepan over med-hi heat. Cover and keep the broth warm over lowest possible heat.
2. Melt the butter in a large saucepan over med heat. add the onion and 1/2 tsp salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 mins. Stir in the garlic and cook until fragrant, about 15 secs.
Add the wine and cook, stirring frequently until it is completely absorbed, about 2 mins.
3. Spred the rice mixture into a 9x13 baking dish. Pour the warm broth over the top. Bake until rice is tender and the liquid is absorbed, about 25-30 mins.
4. STir in the parmesan. Season with salt and pepper to taste.


Ammmmmmmazing!!!

Re: Risotto lovers! Wonderful recipe inside!

what do you serve with it?

Re: Risotto lovers! Wonderful recipe inside!

Usually pork chops---the other night i made w/ rosemary/thyme porkchops.