Oven Baked Parmesan Risotto

I think risotto is one of the most delicious foods ever.  I've tried making it a couple of times, and I discovered something. I hate making it.  I absolutely loathe it.  You have to constantly stir it and time things just right and it burns super easily.  So I was ecstatic when I stumbled upon a recipe for oven baked Parmesan risotto from the blog Once Upon a Plate.  It doesn't require constant stirring!  I am home for winter break, and I wanted to cook dinner for my parents.  I thought this would be a great recipe for my dad to come home to after a long commute!  I ended up improvising a little. We didn't have chicken broth, so I used turkey broth.  I also added chanterelle mushrooms, which may or may not have been a good decision.

Oven Baked Parmesan Risotto

1 1/2 cups arborio or other short-grained rice suitable for risotto
3 cups chicken broth (or turkey broth)
1 cup shredded Parmesan cheese or parmigiano reggiano
1 1/2 ounces butter
salt and pepper to taste

1) Preheat oven to 400 degrees.

2) In an oven-proof pot with a tight fitting lid, add the chicken stock and stir in the rice.

3) Cover tightly with foil and/or lid and place in oven.  Bake for 45 minutes or until liquid is almost all absorbed and rice is al dente.  (Check to make sure the broth is boiling, otherwise it will take longer to cook).

4) Remove from oven.  Stir in the Parmesan and butter until creamy, and season with salt and pepper.  Add more broth is the risotto is too thick.

For some reason, the risotto didn't start cooking for a long time.  But an extra 20 minutes later, it was delicious and my parent's loved it!