Equipment
Ingredients
Aromatics and Rice
- 15 ml olive oil
- 30 g unsalted butter
- 1 brown onion, finely diced
- 2 garlic, minced
- 300 g arborio rice
Liquids and Protein
- 60 ml dry white wine
- 900 ml chicken broth, hot
- 200 g leftover cooked chicken, shredded or diced
Finishing Ingredients
- 50 g parmesan cheese, freshly grated
- 1 lemon, zested
- 10 g fresh parsley, finely chopped
- g salt
- g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 553 kcal
- Protein
- 25 g
- Carbohydrates
- 66 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 1229 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 76 mg
- Potassium
- 323 mg
- Calcium
- 187 mg
- Iron
- 1.9 mg
- Magnesium
- 44 mg
- Phosphorus
- 277 mg
- Zinc
- 2.9 mg
- Vitamin A
- 99 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.35 mg
- Niacin
- 5.1 mg
- Folate
- 21 mcg
- Water
- 317 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Ensure your oven rack is placed in the middle position.
Place the Dutch oven on the stove over medium heat. Add the olive oil and 15g of the unsalted butter. Once the butter is melted and foaming, add the finely diced brown onion and minced garlic. Sauté until softened and translucent, about 5 minutes.
Add the arborio rice to the pot. Stir constantly with a wooden spoon until the edges of the rice grains become slightly translucent and emit a nutty aroma, about 2 minutes.
Pour in the dry white wine, if using. Stir continuously until the wine is completely absorbed by the rice.
Pour the hot chicken broth into the pot. Stir briefly to ensure no rice is stuck to the bottom of the pot. Bring the mixture to a rapid simmer.
Cover the Dutch oven tightly with its lid and immediately transfer it to the preheated oven. Bake undisturbed for 30 minutes.
Remove the pot from the oven. Add the leftover cooked chicken, remaining 15g of butter, grated parmesan cheese, lemon zest, and chopped fresh parsley. Stir vigorously for about 1 to 2 minutes. This action releases the final starches and creates the signature creamy texture. Season with salt and black pepper to taste.
Cover the pot again and let the risotto rest for 5 minutes before serving. This allows the temperature to stabilize and the creamy sauce to set perfectly.
Chef's Notes
- The secret to a successful baked risotto is exact liquid ratios. Because evaporation is minimized compared to stovetop stirring, using exactly 3 parts liquid to 1 part rice by weight ensures perfect hydration.
- The vigorous stirring at the very end, known as mantecatura in Italian, is non-negotiable. This mechanical action is what emulsifies the butter, cheese, and residual starchy liquid into a luxurious sauce.
- Leftover meats should always be added at the end of the cooking process rather than baked with the rice. This prevents double-cooking and keeps the chicken tender.
- For maximum flavor development, do not skip toasting the rice. Toasting hardens the exterior starch block, preventing the grain from turning to mush while baking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freezing may slightly alter the texture of the rice. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over low heat, or in the microwave, adding a splash of chicken broth or water to restore creaminess.
Troubleshooting
Rice is crunchy and undercooked after baking.
Cause: The broth was not hot enough when added, or the pot lid did not form a tight seal, allowing steam to escape.
Fix: Add 120ml of hot broth or water, stir, cover tightly, and return to the oven for another 5 to 10 minutes.
Prevention: Always bring the liquid to a rapid simmer before covering, and use a heavy, tight-fitting lid.
Risotto is gummy or sticky rather than flowing.
Cause: The rice was overcooked or left to sit too long without enough residual liquid.
Fix: Vigorously stir in a splash of hot chicken broth or water to loosen the starches.
Prevention: Remove from the oven promptly at 30 minutes and stir in fat (butter/cheese) immediately.
Cultural Context
Risotto originates from Northern Italy, where short-grain varieties like Arborio and Carnaroli thrive. Traditionally, making risotto is a labor of love requiring constant attention, ladling, and stirring to coax out the starches. The baked method is a modern culinary adaptation that mimics the starch release of continuous stirring by trapping steam and using an exact liquid-to-rice ratio, making this classic comfort food accessible for busy weeknight family meals.
