Simple Baked Risotto with Mozzarella

by Heather on November 8, 2011

‘Twas but a few years ago that my friend Emma taught me to make risotto and I felt like the fanciest person in the world.

And now?  Well, I still like making it – risotto is the definition of technique and artistry in cooking if you ask me – but on a normal day I just plain don’t have time to make it.  There’s a lot of stirring and sweating behind the stove and the fact that I’m making other things too.  And honestly I can’t drink wine while doing that right now which makes it kind of hard to justify making it at all right now.

 

How many of you think I’m an alcoholic now?  I promise I don’t need it to cook, but risotto is the thing that makes me want to have it!

 

Anyway, I now have a way to make risotto in the oven, without all the stirring and drama and it’s ready in less time than the real deal.  It’s cheesy, comforting, and kind of tastes a little like what heaven probably will.  Probably.

SIMPLE BAKED RISOTTO WITH MOZZARELLA

  • 4 oz. fresh mozzarella, cubed into 1/2-inch cubes
  • 3/4 cup Arborio rice
  • 1 3/4 cup vegetable or chicken stock (I used veggie this time around)
  • 1 clove of garlic, minced
  • 2 Tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch of cayenne pepper (or if you’re a: rich or b: lucky, use saffron)

Preheat your oven to 350 and grease a small 1-quart baking dish.  In a pan melt the butter over medium heat, add the garlic and saute for 1 minute.  Add the rice and saute for 3-4 minutes until the edges start to look a little translucent.  Stir in the salt, pepper and cayenne.  Spread the rice on the bottom of the baking dish and cover with the stock.  Evenly spread the mozzarella cubes on the surface and bake for 25-30 minutes until all of the liquid is absorbed and the rice is tender.  Remove from oven and serve hot!

Sure, it may take the fanciness out but leaves the delicious in.  And isn’t that what we all really want anyway?  I thought so ;)

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{ 31 comments… read them below or add one }

1 Jessica @ How Sweet November 8, 2011

this looks so incredible, and i am dying over that last picture. so cool!

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2 Lindsay @ Lindsay's List November 8, 2011

oh me too – the steam!! What kind of camera do you have, Heather?

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3 Kellie @ Blackboard Kitchen November 8, 2011

Heather, this looks and sounds so amazing. I have always wanted to make risotto but the whole process makes me nervous. Baked risotto, however, is a game changer! Can’t wait to try it!

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4 Gina @ Running to the Kitchen November 8, 2011

Coming from an Italian family, I told my grandmother how I made “risotto” using this oven method last year and her response was “well, that isn’t risotto then!” haha I’m with you though, tastes just as good and takes a lot of the leg work out of it!

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5 Chelsy E. November 8, 2011

Holy Moly! Yes, heaven could possibly be just like this. I imagine that we will be floating on clouds of these babies all the way to the pearly gates! Love the pics…gorgeous!

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6 Whitney November 8, 2011

My mouth is watering- I didn’t know you could bake risotto?! I’ll be trying this sometime this week. Thanks!

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7 Julie @SavvyEats November 8, 2011

Two things:
1. Awesome steam shot.
2. You can make risotto in the oven? I had no idea… will have to try this!

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8 Kelly @ Laughter, Strength, and Food November 8, 2011

I would die if risotto didn’t exist in this world. It is my absolute favorite dish and I am so thankful for people like you who give me new ways to try it! :-D

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9 The Elegant Eggplant November 8, 2011

How funny.. I posted a risotto today also! It’s that time of year I guess. Yours looks divine!!

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10 Kristina @ spabettie November 8, 2011

beautiful photos! I agree about the wine… :D great technique, I am intrigued!

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11 Emily @ A Cambridge Story November 8, 2011

Love this concept!!

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12 Aggie November 8, 2011

holy freaking yum.

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13 Jenny November 8, 2011

mmmmm mmmmm!!!!!! so much yumminess in one post!

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14 Morgansmenu November 8, 2011

It was so great to meet you this past weekend! This cheesy yum makes me want to fast forward to dinner time. I look forward to reading through more posts. :)

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15 Cassie @ Bake Your Day November 8, 2011

Oh my stars, sounds and looks amazing! The steam coming off of that last picture is amazing. Risotto is one of my favorite things to make. I have never baked it though!

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16 Lisa @ Life in Green November 8, 2011

I’ve never made risotto…it has got to be the most intimidating dish out there. Not heard of doing it in the oven, so just might have to try it, looks too good not to.

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17 Danielle Cococcia November 8, 2011

I just made risotto the other night and just before my arm fell off from stirring I was thinking there had to be a better way to do this…I’ll be trying this ASAP! Thanks!!

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18 anh@anhsfoodblog.com November 8, 2011

The last photo of the hot risotto is so good! I really should try to make it.

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19 Lauren from Lauren's Latest November 8, 2011

My life has been changed. Baked risotto with loads of cheese? I think I just died.

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20 Sylvie @ Gourmande in the Kitchen November 8, 2011

MUST MAKE THIS! Cheesy and comforting, I’m all over that.

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21 betty November 8, 2011

omg.. this looks sooooo good!!!!

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22 Urban Wife November 8, 2011

Risotto in the oven?!?! Yes, please. Love that last shot – gorgeous steam capture. :)

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23 Alexa @ SimpleEats November 8, 2011

I adore risotto, this seriously looks like heaven to me. Glorious, cheesy heaven.

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24 Clare @ sweetnsimple November 9, 2011

Ahh this looks so good! Gorgeous pics too :)

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25 Elle November 9, 2011

Who could say no to a piping hot dish of cheesy rice? Not me!

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26 Lauren @ hey, who cut the cheese? November 9, 2011

Wow! I love risotto too, but could do without all the sweating and hard labor behind the stove. Great recipe and thanks for sharing it!

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27 Amy November 15, 2011

oh my…this looks awesome!!

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28 Kylie May 19, 2013

How many servings does this make? And can you double it and put it in a 2 quart baking dish? (It looks great)

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29 Heather May 19, 2013

I would say it makes 4 hearty servings, 6 as a smaller side. And definitely can double it!

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30 Audrey November 22, 2013

Made this tonight and it was DELICIOUS! I substituted soy, vegan mozzarella for regular mozzarella, used vegetable stock, and did the parboil trick (plus added more stock) to make it with brown rice instead. Still amazing, and I will be making this again! Thanks for such a great and healthy recipe!

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31 Heather November 24, 2013

Thanks Audrey! I love the subs you made – sounds delicious to me!

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