This risotto cooks happily in the oven, leaving you free for other things ... stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

Gougères are cheesy little puffs flavored with cheddar mustard powder, chives, and cayenne. They are an excellent make-ahead ...

Preheat the oven to 190C/170C fan/375F/gas 5. Combine the saffron with 1 tbsp boiling water and leave to infuse for 10 minutes. For the risotto, bring the stock to the boil in a small pan.

Risotto is a slow-cooked ... here we mix the rice and flavorful blistered tomatoes with all the stock and bake in the oven until the rice absorbs most of the liquid. No stirring, totally hands ...

The oven does all the hard work in this alternative take on the traditional mushroom risotto so you can sit ... Place the lid on the dish and bake for 15 minutes, stirring halfway through.

In essence, this is the risotto equivalent of a baked mac and cheese. The beauty is that you can make the whole thing well in ...

Preheat the oven to 400°. In an enameled medium cast ... Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese ...

That’s why I was intrigued to learn that Ina has a method for cooking risotto without all of the babysitting. All I needed was a big pot and an oven. That’s right: Her trick for the easiest ...

In a heavy-bottomed saucepan or Dutch oven over medium-low heat ... and continue doing this until all stock is incorporated, risotto is loose and creamy, and rice is al dente but tender, 20-25 ...

For today’s version however, there is no need for that. Simply prepare and place in the oven for 40 minutes, until it is hot and ready to serve. 1. Preheat an oven to 180C. Strain the shiitake ...