Baked Risotto

3 1/2 cups low-sodium chicken broth

2 bay leaves

4 Tbsp unsalted butter

1 onion, minced

1/2 tsp salt

2 cups Arborio rice

3 garlic cloves, minced

1/8 tsp saffron threads (optional)

1/2 cup dry white wine

2 ounces (about 1 cup) parmesan cheese, grated

pepper

1. Heat the oven to 400 degrees F.  Bring the broth and bay leaves to a simmer over medium-high heat. Cover and keep warm on low.  Melt the butter in a saucepan over medium heat. Add the onion and salt and cook until lightly browned (about 9 minutes). Stir in rice and cook until the edges begin to turn translucent (about 3 minutes).  Stir in the garlic and saffron and cook until fragrant (about 15 seconds). Add the wine and cook, stirring frequently, until it is completely absorbed (about 2 minutes).
2. Spread the rice mixture in a 9 x 13 baking dish. Pour the warm broth over the top. Bake until the rice is tender and liquid is absorbed, 25 to 30 minutes.  Stir in the parmesan and season with salt and pepper to taste.

Recipe from The America’s Test Kitchen Family Cookbook