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BAKED RISOTTO

Serves 4

• 2 tablespoons olive oil
• 1/4 cup shallots, scallions or onions, minced
• 1 cup arborio (risotto) rice
• 1/2 cup white wine
• 1/8 teaspoon saffron (optional)
• 2 cups stock (chicken, fish or beef)
• grated parmesan or other cheese

additional ingredients, sauteed if necessary:

• seafood
• peas
• asparagus
• etc.

Heat oven to 450°. In medium saucepan, heat oil over medium heat. Add shallots, scallions or onions, stirring until translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add wine (and saffron, if desired). Continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.

Add stock. Cover saucepan; transfer to oven.

Bake for 15-20 minutes. Add cheese and additional ingredients.

Continue baking until all stock is absorbed and rice is tender, about 5-10 more minutes.

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