Virgin Risotto Cooker....

[Michelle71]

The oven baked one is VERY easy for when you don't have time to stir or stand near the stove.

In an ovenproof dish that can go on the stove heat a tbs oil and heat. Add 2 cups of aborio rice and stir until coated. Add 4 cups (I add a little more) stock and bring to the boil. Cover and bake in 180 degree oven for 20 minutes. You can stir at 15 minutes and add vegetables if you like of cook some into it - really, anything you like. When cooked you can add butter or parmesan if you like (or cream depending on the dish).

As with all risottos, you can add different ingredients to make the dish whatever you like. Onion can be lightly cooked in the oil before adding the rice (as can mushies) or you can add cooked chicken etc at the end. Limited only by your imagination and tastebuds

[Lisa]

I do the warm stock by the ladle full way as I do find it to be the best way.
I have also done it in the slow cooker. It comes out fine, not very creamy but still nice.