Easy Parmesan "Risotto"

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I LOVE Ina. I most likely am her biggest fan. BUT, as a self-proclaimed risotto expert, I wasn't completely impressed (if not worried when I pulled the pot from the oven. The rice seemed mushy and there was still quite a bit of liquid in it. I immediately put it over medium-high heat to cook the rest of the liquid off. I did add the wine (not the entire amount tho, maybe 1/4 a cup because I knew it wouldn't have time to completely cook off. I also omitted the butter and kept the same amount of parmesan. I also did not add the last cup of stock. I used frozen broccoli instead of peas (because that's what I had and finished with salt, pepper, and red pepper flakes to taste. It actually turned out pretty well after some doctoring!

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I love this recipe because it is so easy to make, and always tastes great. Have made it several times, and will keep making it.

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Great recipe! I loved all the changes the other reviewers made, but I enjoy making the recipe as written first to be able to gage it myself. I thought it was amazing as is, but can't wait to add a little garlic and shallot next time. Also SO easy.

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Fantastic dish, my dinner party loved it! I followed other reviewers advice, and sauteed olive oil and butter with the dry rice to brown, and then placed in oven. I also added sauteed shitake mushrooms to the mix after cooking. Turned out amazing, great job, Ina!

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I was very exited about an "oven" risotto so I tried this immediately. Very disappointed. The wine was overpowering--bitter even. Would probably be very good if wine was omitted altogether.

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Added shallot and garlic. Fab!

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We had this for dinner tonight & loved it. I followed some of the other postings and sauteed shallot & garlic; also browned the rice and added the wine, too. I also included mushrooms and asparagus, instead of peas. Mine took about 35-40 min. in the oven. And, because I was going to add 1/2# of bay scallops at the stirring stage, I used seafood stock. It all worked beautifully and I would not hesitate to do this again.

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family loved it!!

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So incredibly easy and equally as tasty as the slower more annoying traditional way of endless ladling. I added fresh chopped basil for some freshness and added color. Next time I think I'll sauté shallots in some butter for some depth of flavor.

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This is one of the best risottos I have had! We served it to dinner guests who also loved it. It was so easy to make. I see no reason to make risotto the traditional way because the texture was perfect in the oven. I did take the advice of another reviewer and began by sautéing 2 shallots and 2 cloves of garlic in olive oil. Then, I added the rice and coated it with the olive oil. Next, I added the wine and allowed it to cook off for a few minutes. From there, I followed the recipe starting with adding the broth and putting it in the oven. I did cut the salt in half and added the peas and even our guests who don't like peas thought it added great texture and flavor. I will definitely be making this again!