There are some things I do with great ceremony in the kitchen.  Work butter into a pie crust, chop carrots for a soup, butter up a whole chicken for roasting.  It can all be pretty precious. A luxury, really.

Truthfully, I do these same things in a total slap-dash if I’m in a hurry and need the comfort of pie, soup, or crisp chicken skin in a dang hurry.  

Let’s talk about making risotto.  It’s all ceremony.  The simmering broth, the toasting of the rice, the spooning and stirring, spooning and stirring.  I do it well here:  Mushroom and Sausage Risotto.  It’s a dream.

And then there are the times when I’m doing fourteen things at once (mostly I’m just trying to wash the dishes from the day, watching reality television on my computer, and trying to figure out dinner) and risotto finds its place in the oven.  It’s baked, starchy, savory, bright, and cheesy.  It’s completely comforting and that’s where we’re at exactly right now. 

Here’s what’s on the list for this baked risotto:  

•  olive oil, diced onions and minced garlic.  

•  Aborio rice – it’s short grain and starchy. 

•  a lovely amount of lemon zest, lemon juice, and fresh thyme

•  frozen spinach, thawed and squeezed within an inch of its life

•  chicken stock and a dangerously generous amount of grated parmesan cheese

We’ll start by sautéing onions and garlic in olive oil until they’re tender and browned.  Feels good, smells good.  

The dry rice gets toasted and coated in fat along with the onions and garlic.  

Once the rice is toasted and fragrant, we’ll add a heaping bit of fresh lemon zest.  The heat will bring out the lemon oils.  

And fresh thyme!  

Crushed red pepper flakes for good heat.  

Salt and pepper, too because balance is what we’re going for.  

The rice + onion + lemon mixture goes into a buttered baking dish along with the frozen and thawed and squeezed spinach.  Add warm chicken broth.  

Add also, a pleasing amount of grated parmesan cheese.  

I like to add finely grated cheese over the shredded Parmesan. The grated cheese melts more evenly. 

Get it in there.  Give her a good stir.  And into the oven!  

The risotto simmers away in the oven and we’ll reach in three or so times to give the mixture a stir and add a bit more broth if the rice is thirsty.  

We’re going for a starchy almost creamy and thick rice dish where the rice is cooked through but still has a bit of bite to it.  As the dish sits, it will continue to absorb liquid.  

To finish:  fresh parsley + more cheese (because that makes sense) and crushed red pepper flakes.  

Call a buddy.  Pop the white wine.  Settle in for a bowl or three.  

Photos with my dear friend: Jon Melendez.