Comments on: Riso al Forno (Baked Risotto)

By: Shirley

Shirley — Wed, 17 Dec 2025 22:34:11 +0000

Made a 2 portion size, using the Arborio rice. Really liked— the rice is a nice change from pasta.
Will try to keep in mind

By: kevin

kevin — Sat, 13 Dec 2025 13:18:21 +0000

In reply to Marla Thompson. This is correct! Enjoy!

By: Marla Thompson

Marla Thompson — Wed, 10 Dec 2025 17:15:47 +0000

In reply to Mary.

I was a little confused on the rice instructions as well… at first… but I’m pretty sure you boil the rice for 10 minutes, then drain it and put into cold water to stop the cooking process. Then drain the rice again before adding the parmesan and oil.

I’m thinking it would work just as well to simply rinse the rice under cold tap water, like you generally do with pasta.

By: kevin

kevin — Wed, 10 Dec 2025 12:25:47 +0000

In reply to Martha Langston. Yes! That should be 30 minutes!

By: kevin

kevin — Wed, 10 Dec 2025 12:25:17 +0000

In reply to Mary. The bake time should be about 30 minutes!

By: Mary

Mary — Tue, 09 Dec 2025 17:29:45 +0000

Cook for 300 minutes??? Add olive oil and cheese to pasta water???

By: Jim

Jim — Mon, 08 Dec 2025 22:11:05 +0000

Step 7- bake for 30 minutes, right?

By: Martha Langston

Martha Langston — Mon, 08 Dec 2025 21:23:10 +0000

Kevin – I love your recipes and seldom find anything wrong with your directions, but I think you need to check the time for cooking this one – you say for 300 minutes?! I think you meant 30? Otherwise, this is yet another great recipe that I’ll be trying for sure!
Martha Langston

By: Gordon Divitt

Gordon Divitt — Mon, 08 Dec 2025 21:04:22 +0000

Step 5 isn’t clear.