I love risotto, and never minded making it on the stove top with all that stirring. But after I discovered this recipe in delicious a couple of years ago I realised I had never really cooked it properly. Mine had always been slightly al dente, whereas with this method the rice is really creamy. Now I always adapt different risotto recipes to use this oven method.
I lashed out and bought this gorgeous Le Creuset pot especially, and it's perfect for risotto-for-two.
This recipe makes a creamy but fairly dry risotto, so if you prefer yours sloppier (and more authentically Italian?) then you'll need to add more liquid.
And there's only one pot and one baking tray to wash up afterwards.