Beautiful Baked Risotto | #Cooking50States–Arkansas

The other day I mentioned to my husband that this week I would be featuring Arkansas for my #Cooking50States tour. When I did, his eyes lit up and he said, “Arkansas!? Stuttgart, Arkansas is the duck and rice capital of the world! Hunters dream of hunting ducks there!”

Well, I am not a fan of duck, but after I did a little reading, I discovered something else interesting about Arkansas. It has a “state cooking vessel” – a Dutch Oven! So I immediately thought of baked risotto.



Some people stress out over making risotto, but when you realize that you don’t have to stand over a stove stirring, and stirring, and stirring, it is much less daunting.

Preheat your oven to 350 degrees.

On your stove, warm up 5 cups of chicken broth. You just need it warm, not boiling or anything.

In a Dutch oven, pour in  1 1/2 cups of Arborio rice.



Pour 4 cups of the warm broth into the Dutch oven, stir and put the lid on it. Bake it in your oven for about 45 minutes, or until the rice is just done, and the liquid is mostly absorbed. Wile it is baking, turn the heat off on the remaining cup of chicken broth, but leave it on your stove where it will stay a little warm.



When it is done baking, remove it from the oven and stir in a cup of dry white wine, like a Pinot Grigio.



And stir in your remaining cup of chicken broth.



Next, stir in a couple tablespoons of butter…



And then stir in a cup of grated cheese. I used parmesan here, but you can use sharp cheddar, or whatever you desire.



Finally, stir in some fresh black pepper and a pinch of salt.



That’s it! See? Risotto isn’t scary at all…Give it a try!



Next week will be the 5th in the series – California! What food do you think represents it?

Printable Version

Beautiful Baked Risotto

by The Foodie Army Wife | Conni Smith


1 1/2 c Arborio rice
4 c warm chicken broth, divided
1 c dry white wine (Pinot Grigio)
2 Tb butter, room temperature
1 c grated cheese (parmesan, sharp cheddar, etc)
salt & pepper to taste


Preheat your oven to 350 degrees.
Warm your chicken broth, and combine 3 cups of it, along with the rice in a Dutch oven. Bake for 45 minutes or until the rice is just done and the liquid is mainly absorbed.
Remove it from the oven, and stir in the remaining cup of chicken broth and all of the other remaining ingredients.


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  1. Cheryl says

    Oved….Before I got my Tiger Rice Cooker I did all my rice in the oven like this….perfect every time! I added just a dash of soy sauce, especially to brown rice. You couldn't taste the soy sauce but it really enriched the flavor of the rice!

    California foods….Oh ~ how I miss CA foods!!! The first thing that came to my mind was Salsa and Avocados or Guacamole, Fajitas, fresh fish, salmon, sushi, tempura…there are many 'fusion foods' due to the many nationalities that live there…like 'Chinese Chicken Salad', artichokes, Italian and Portugese foods, California Pizzas; of course Mexican food { and authentic Mexican foods are not spicy hot and chili powder does NOT make it Mexican…LOL!} Farmer's Markets on every other corner …fresh, fresh, fresh…cantaloupe and every kind of grape and berry imaginable! You can get fried food there but it's not as popular as in the South or the Midwest. OH!!! And Tri-Tips….every fund raiser and every small town in Central CA has BBQ'd Tri-Tip and chili beans, or pinto or Portugese beans! I can't even by a Tri-Tip Roast in the Midwest. When we were in OK we stopped at a Butcher Shop and he actually didn't know what it was. He found out he could order us some but we'd have to agree to buying 100 pounds of it!!! The big thing back there is brisket…yuck! Depending on what city you're in or which region of CA you're is so variable! Now I know why I've lost 20 pounds since we moved…there's nowhere to eat back here! I haven't helped you one bit, I know, but boy, am I missing California!

  2. says

    Arkansas also happens to be the number one rice producer in the U.S. I'm not sure how much medium grain (Arborio) is grown there, but one thing's for sure — your blog and recipe are spot on (and delicious).

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