Gourmet Chef Elaine makes some seriously delicious risotto, but the constant stirring is tedious and time-consuming. This recipe from The Kitchen makes a faux "risotto" (pun intended) and starts with Arborio rice and chicken stock in a Dutch oven and baked, covered, for 45 minutes. The remaining ingredients are added and stirred for a few minutes; it's ready to serve.
All the details can be found at this link.
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