Here’s a look at what’s going on inside my oven and a peek at what’s going on waaaay outside of my oven.
The good news: I made beautifully creamy, starchy, and flavorful risotto using my oven and not my stovetop. One stir! That’s all you need. While I know that this seems sacrilegious for any dish claiming the name Risotto… this rice is simple creamy starch. So completely satisfying.
The great news: I got to meet some of your beautiful faces in San Francisco this Sunday afternoon! Thank you for all of you gorgeous-souled people who came out to Omnivore Books!
I’ll tell you now, and I’ll tell you approximately 1 million more times… I LOVE being out in the world meeting you all. I am so thankful. So humbled. So stoked to take pictures with you and talk about yams. You are incredible.
Can we talk rice? Are you down?
I’ve always stayed away from Risotto. It seemed like a dish that needed a good deal of babysitting. I’m more of a dump, go, sling pans, flip pancakes kind of cook in the kitchen. Knowing that I can put something in the oven means that I can assemble it, and forget about it’s existence for at least 20 minutes.
… In that time I can try not to over-steam my broccoli or burn my chicken.
Putting dinner together is a suuuper juggling act.
This rice makes the whole process just about 32 times easier.
Flavored with sauteed onions, fresh thyme, big bright lemon, and spicy chili flakes… the rices comes out of the oven full of flavor. Just add salt and Parmesan cheese… perfection!
Pretty grains of rice with delicate flavors. Ready for baking!
I love the thought of raw rice. So much potential. So much room for growth and softness.
Let’s just get it going with chicken stock and oven heat. The mixture bakes for about 40 minutes with just one stir. ONE STIR!
I like to think of risotto as savory rice pudding. With Parmesan cheese, herbs, lemon, and salt… this dish is TOTALLY savory rice pudding. Sure, it’s good along with dinner. But… it’s also awesome eaten right out of the pan, or eaten cold in the middle of the night.
Midnight starch. Believe in the magic.
Here are a few scenes from this weekend’s book signing events. Color. Pattern. Feet.
I signed a lot of books this weekend… but I also signed a Kitchen Aid mixer! Whoa.
Let me be clear. Someone carted their Kitchen Aid mixer from their cozy kitchen counter and into a bookstore for me to write on with a permanent marker.
I can’t even tell you how nervous I was to write on this machine. I have mad respect for these machines!
Tracy and her mom Bev came to the book sing. Major! The best part!? Tracy’s mom got to meet my mom. I call it “When Mom’s Collide”. This picture warms my heart.
Thank you for being here, reading about rice, looking at my pictures, and coming back for more! You are the everything!
I had no idea this could be so easy!
Baked Lemon Risotto
adapted from Weight Watchers magazine
6 small or 4 medium portions
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon lemon zest
2 teaspoons fresh chopped thyme leaves
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground black pepper
2 cups Arborio rice
32 ounces low-sodium chicken broth
1 1/4 cups water
1 cup grated Parmesan cheese
salt to taste
butter for coating the dish
more cheese, lemon zest and thyme leaves for topping
Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and set aside.
In a medium skillet, heat oil over medium heat. Add the onions and cook until transluscent and browned, about 5 minutes. Just as the onions are done cooking, add lemon zest, thyme leaves, chili flakes, and black pepper. Toss to heat through and set aside.
In a medium bowl, toss together uncooked rice, cheese, and the onion mixture. Place in the prepared baking pan. Pour chicken stock and water over the rice mixture. Stir gently to ensure even cooking.
Place in the oven and allow to cook, uncovered, for 37-40 minutes, stirring after 20 minutes. Rice is done when liquid is absorbed and mixture is cooked through and creamy. If rice mixture is still crunchy, add more hot water or hot chicken stock about 1/3 cup at a time.
When cooked though, remove from the oven and allow to cool for 15 minutes before tasting. Add salt to taste. Serve topped with lemon zest, fresh thyme, black pepper, and more cheese. Rice will last, in an airtight container in the fridge, for up to 5 days.
Barbara
I received my Joy the Baker gift today and I am thrilled! What a wonderful box of goodies, my daughter and I started planning baked goodies as soon as we opened the box. Thank you for such a wonderful surprise.
Shannah
I was super excited to find a surprise package waiting on the front porch this morning. Even after I opened it, I was a little confused at first about who sent it to me. :) Then I got straight to work making the cupcakes. I’d post a photo of the finished results if I could do it in a comment. They are delicious. Thanks again!
Melissa Calvin
Wow Joy. Good job on the ENJOY subscription gig. I got my surprise package today after a long and tedious day at work… what a definate and total TREAT! I won’t give it away… but.. girl, good job. Can not wait to utilize these jems!
Thanks,
Melissa Calvin
lauralie
Joy, I just got your Joy the Baker gift in the mail and I love it!! thank u so much. I knew it would be coming soon and I have been so excited. Silly? yes, I know, but something about getting a package and having no idea what is going to be inside just makes my day! I was not disappointed. Thanks again!
The Crafty Wify
That looks yummy — and easy! I too love rice, and eat it almost everyday as it’s my staple food.:)
Mallory
That’s pretty cool about the mixer…hopefully he intends to keep it, not just sell it on eBay or something! haha
Christina
Yay! I was hoping you got the “When mom’s collide” pic after hearing you both talk about it on the podcast. Did Tracy sit up front with you? :)
Um 1 stir risotto!! Sign me up! I’m too lazy to make risotto so this is right up my alley.
Jenny@vegetarianhatesvegetables
I’ve been debating with some fellow food-lovers about Risotto- is it amazing, or just glorified rice? Some serious emotions arose through that conversation! It seems those who love it, really, really love it. I’ve yet to have one that was particularly impressive, but I might have to give yours a try. Especially since it doesn’t involve all the stirring :)
Gen
Hey, I just received your book, right here in France, and it’s awesome! This is so you! I love it already and I want to say thank you!
Mandy (Mandy's Recipe Box)
This looks completely delicious. I can’t wait to get your cookbook. Thanks for the recipes and inspiration!
JenMarie
How beautiful is th is? I totally love risotto and haaate to sit and babbysit the pot….
Lovely!
averagebetty
Joy, I love your cookbook. It is inspirational and beautiful and so are you. I’m starting with Peanut Butter Birthday Cake. And I know this is weird ;) but I had the thought — on your book tour, you are Joy the Blazer. xoxo
Jen
Total inspiration for dinner tonight. Soo good. Thanks for bringing a lil’ awesome into my night. Can’t wait to see you and the cookbook Thursday!
Kristina
Congratulations on your cookbook!! I can’t wait to get my hands on a copy :) I am in love with all of your recipes!! (especially those peanut butter bars with the chocolate frosting..just made them and YUM!!) I’ve always been kinda intimidated by risotto but I just need to give it a shot, I love ordering it out though….. :) Now I just need to make it at home!
Karen Larson
My dear friends, Janet & Laura Scaglione, brought me a (signed!) copy of your cookbook from the SF book signing. To thank them, I made the chocolate fudge brownies with the best chocolate buttercream frosting ever! Delicious. And you’ll be happy to know that I bought myself new baker’s chocolate, since the chocolate I found in the way back of my cupboard had been there goodness knows how long and was sticking to the shelf. :)
Congratulations on this wonderful cook book!
— Karen Larson, Albany, CA