📝 About This Recipe
This luxurious Risotto al Forno transforms the traditional Italian stovetop labor of love into a sophisticated, hands-off baked masterpiece. By par-cooking the Arborio rice and finishing it in the oven, you achieve a stunning contrast between a creamy, velvet-like interior and a golden, shattered-glass parmesan crust. Infused with aromatic saffron and enriched with fontina cheese, this dish captures the soul of Northern Italian comfort food with a modern, effortless twist.
🥗 Ingredients
The Rice Base
- 2 cups Arborio or Carnaroli Rice (unwashed for maximum starchiness)
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (grated or minced)
The Liquid & Aromatics
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 1/2 cups Chicken or Vegetable Stock (low sodium, kept warm)
- 1/2 teaspoon Saffron Threads (crushed and bloomed in a tablespoon of warm water)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
The Finish & Topping
- 1 cup Italian Fontina Cheese (cubed small)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Heavy Cream (optional, for extra silkiness)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Panko Breadcrumbs (for additional crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a 2-quart baking dish or a deep oven-proof skillet with butter.
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2
In a small saucepan, bring the stock to a gentle simmer. Once warm, stir in the bloomed saffron threads and their liquid; keep warm over low heat.
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3
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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4
Stir in the garlic and cook for 30 seconds until fragrant. Add the Arborio rice and 'tostatura' (toast) the grains for 2-3 minutes, stirring constantly until the edges are translucent and the rice smells nutty.
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5
Pour in the white wine to deglaze the pan. Stir vigorously until the wine is almost completely absorbed by the rice.
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6
Add 3 cups of the warm saffron-infused stock, salt, and pepper. Stir once, bring to a simmer, then immediately remove from the heat.
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7
Pour the rice and liquid mixture into your prepared baking dish. The rice should be submerged in plenty of liquid.
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8
Cover the dish tightly with a lid or a double layer of aluminum foil to trap the steam. Bake for 20 minutes.
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9
Carefully remove the dish from the oven. The rice should be al dente and most liquid absorbed. Stir in the remaining 1 1/2 cups of warm stock, the heavy cream, the remaining tablespoon of butter, and the cubed Fontina cheese.
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10
Flatten the top with a spatula. In a small bowl, mix the grated Parmigiano-Reggiano with the panko breadcrumbs and sprinkle evenly over the rice.
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11
Return the dish to the oven, uncovered. Bake for another 10-15 minutes until the top is golden brown and bubbling.
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12
For an extra crispy finish, turn on the broiler for the last 2 minutes, watching closely to prevent burning.
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13
Remove from the oven and let it rest for 5 minutes. This allows the starches to settle and the sauce to thicken to a perfect consistency.
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14
Garnish with fresh parsley and a final crack of black pepper before serving directly from the dish.
💡 Chef's Tips
Always use warm stock; adding cold liquid to hot rice shocks the grain and prevents the release of starch. Don't over-stir once it goes into the oven; the magic of 'al forno' is the texture developed through gentle baking. If you don't have saffron, a pinch of turmeric can provide color, though the flavor profile will differ. Ensure your baking dish is tightly sealed for the first phase; if steam escapes, the rice will be crunchy rather than tender. For the best results, grate your Parmigiano-Reggiano fresh from the block; pre-shredded cheese contains anti-clumping agents that prevent a smooth melt.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light-bodied Pinot Noir. Serve alongside a bitter green salad, like arugula or radicchio, with a lemon vinaigrette to cut through the richness. Accompany with roasted balsamic asparagus or sautéed garlic broccolini. For a protein boost, top with seared scallops or grilled shrimp. A side of crusty ciabatta bread is perfect for swiping up any remaining creamy sauce.