2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, optional
HEAT oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
STIR in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
REMOVE from oven. Stir in 1/2 to 3/4 cup water, butter, cheese and parsley. The consistency of the risotto should be creamy. Serve immediately.
The good folks at Pillsbury are accepting entries for the annual Bake-Off. The grand prize for the event, held in November in Las Vegas, is $1 milllion.
The contest has a few twists this year. The first is that the 100 finalists' recipes will be selected by a public vote. Also, recipe submissions must include no more than seven ingredients and take 30 minutes or less to prepare, not including baking or cooling time.
This year's contest includes three categories - dinners, sweets and starters, and breakfasts, all with staggered contest entry dates. For details, visit www.BakeOff.com.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230 with information to be included in Food Notes.