Easy Parmesan Risotto

Source: Ina Garten

1 ½ cups Arborio rice

5 cups hot chicken broth

1 cup freshly grated Parmesan cheese

3 Tbsp butter, diced

1 Tbsp white cooking wine (optional)

2 tsp salt

1 tsp pepper

Preheat oven to 350°.

Place rice and 4 cups of the chicken broth in large Dutch oven or oven proof pot. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken broth, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

*If you live near a WinCo, it is the best place to get Arborio rice. They have it in their bulk section for a great price. It is expensive at most stores. This recipe will not work with any other kind of rice.