Stop stirring the pot. Relax with a glass of wine while your risotto cooks itself in the oven instead. Add creaminess, richness, and umami with our Sundried Tomato and Garlic Cheese Wheel.
STEP ONE
Preheat the oven to 350F.
Preheat the oven to 350F.
STEP TWO
In a heavy pot with a lid, heat the olive oil.
In a heavy pot with a lid, heat the olive oil.
STEP THREE
Add the onion and garlic, and saute over medium heat until translucent and tender.
Add the onion and garlic, and saute over medium heat until translucent and tender.
STEP FOUR
Add the rice, and saute for about 3 to 4 minutes.
STEP FIVE
Add the stock, tomatoes, wine, yeast, and saffron, stir well, then cover with the lid. Place in the oven and bake for 30 minutes.
Add the stock, tomatoes, wine, yeast, and saffron, stir well, then cover with the lid. Place in the oven and bake for 30 minutes.
STEP SIX
Remove from the oven and stir in the cheese to melt. The mixture should still be fairly loose, rice suspended in stock. If the rice has absorbed most of the stock and the mixture looks dry, add the additional stock (and a dash more wine if desired).
Remove from the oven and stir in the cheese to melt. The mixture should still be fairly loose, rice suspended in stock. If the rice has absorbed most of the stock and the mixture looks dry, add the additional stock (and a dash more wine if desired).
STEP SEVEN
Return to the oven for another 10 minutes or so until the rice is tender but not mushy.
Return to the oven for another 10 minutes or so until the rice is tender but not mushy.
STEP EIGHT
Stir in the basil and serve immediately.
Stir in the basil and serve immediately.
