Easy Parmesan "Risotto"

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Delicious and super easy. The only thing I would
change is I would add less salt. 2 tsps of salt
made it a little salty.

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Flavor was wonderful, texture was a little gummy. My rice is always crunchy when I make it the traditional way unless I add more liquid, cover between stirring, and extend the cooking time. I like that the rice was tender with this method, plus it was much less laborious. I'm not sure what I can do about the gummy texture next time - less stirring at the end? If you are using salted butter and stock that has salt, my advice is to skip the additional 2 teaspoons of kosher salt at the end. I used salted butter, chicken stock that was salty, and the parmesan adds another salty note so I tasted it and did not feel like I needed to add more. I think I'll add some fresh tarragon with the butter next time.

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I was doubtful that a baked risotto could rival a slow-cooked stove top/traditional risotto, but I am now a believer! This recipe deserves the 5-star rating it has among reviewers! I am thankful to those who posted comments, as I did cut the salt and pepper in half, and prior to baking, I sauteed (lightly a 1/4 c. of onion and 1 minced garlic clove in 1-2 T. of olive oil, then added the Arborio rice and 4 c. chicken stock. Other than that, I followed the recipe and was not disappointed! This will be a 'regular' in our house!

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Yummy side dish and super easy. I cut the recipe in half and it was great.

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This risotto was so delicious and I couldn't believe it turned perfect. Love it and I followed some of the reviews what they added. Thanks Ina.

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LOVED this dish! I sauteed 1/2 a sweet onion in butter (a little more than the recipe called for and added the onion to the pot along with the wine before putting it in the oven. I didn't use quite as much salt as the recipe called for. Other than that, I followed the recipe (which I normally do not do. It turned out great! This will be a go to side dish for me and it was so easy.

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This is a great alternative to traditional risotto, which is tedious to make. However, it does benefit from some tweaking. If you add the wine at the end the risotto tastes too much of alcohol. I take it out of the oven 5 or 6 mins before it's done and add the wine and last cup of stock, then finish it in the oven so the alcohol in the wine cooks off.

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It is definitely easy and so delicious! You rock, Ina,

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Easy and delicious! First time making risotto and have made it twice now.

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This is the first time I've made risotto. I'm not a fan of rice but this was a terrific recipe. I saw Ina make the recipe on her show and decided to try it. I followed the recipe exactly, but will venture into deeper waters the next time I make it adding mushrooms, butternut squash etc.