Risotto is a favorite dish because of its creamy richness. This recipe will let you prepare it in the oven instead of standing over the stove, stirring and stirring and stirring. The addition of roasted mushrooms boosts its umami potential exponentially. 

½ T. olive oil

¼ c. finely chopped onion or shallot

⅔ c. Arborio rice (the only rice that makes a creamy risotto)

¼ up dry white wine, (optional)

½ c. hot water

2 c. chicken or vegetable stock

½ t. salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 T. freshly grated Parmesan cheese

1/2 c. roasted or sauteed mushrooms of choice

Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, heat oil. Stir in the onion and cook until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

Stir in the wine and simmer gently until it has completely evaporated, about 1 minute. Stir in the stock and salt. Bring to a boil. Cover, transfer to the oven, and bake until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

Remove from oven. Stir in enough water to make the risotto creamy). Stir in the butter and cheese.