Easy Risotto

I had some really delicious risotto on a date for Valentine's Day, and then I ran across a recipe for it on the Internet and had to try to make some at home. It's basically just a cheesy rice, so what's not to love? Comfort food at it's finest, only this is fancy because it has just a little white wine in it. I made a few tweaks, so here is my recipe. Enjoy!

Risotto

Ingredients:

• 1 1/2 cups arborio rice
• 5 cups chicken stock, divided (3 cans (14.5 oz each) worth) and warmed
• 1/2 cup white wine
• 5 oz. container shredded parmesan cheese
• 3 Tbl butter (cut up if cold)
• 1/2-1 tsp salt
• 1/2 tsp black pepper

Directions:

1. Preheat your oven to 350 degrees.
2. Using a large insulated pot (I use my cast iron pot with a lid), add your rice and 4 cups (out of 5) of chicken stock. Stir and place in the oven for 45 minutes.
3. Once cooked, add the rest of your stock, wine, butter, salt and pepper. Stir vigorously for 2-3 minutes to bring out the starches in the rice so it will thicken. Serve.

Marsha's Notes:

It was highly recommended that you use arborio rice for this dish because of it's starch content. I found it easily in my rural grocery store, so it doesn't appear to be too hard to find. If you use other kinds of rice, I am not sure how that changes the results, so FYI.