When I read this recipe I felt compelled to try it.
Surprisingly, the texture is very much like stove-top, slow-stirred risotto and the Parmesan which is stirred in at the end of baking provides a flavorful nutty richness.
The first time I made it I used imported Carnaroli rice, and since the original recipe yields 12 portions, I halved the recipe for fewer servings. I found the risotto was a little dry, so I stirred in a little additional broth at the end of baking.
The second time I made it I increased the liquid slightly and decreased the baking time by a few minutes. The results much more closely resembled traditional risotto.
The method is really simple; in an oven-safe pot stir the rice into the liquid (I used organic chicken broth), cover tightly and bake at 350* (F) for about 40 minutes.
At the end of baking time, I stirred in a little more broth, the Parmesan cheese, and a bit of butter.
Risotto purists usually do not add butter (or cream) to their risotto, but since this isn't a traditional risotto I had no problem following this method. :)
It was delicious, and I can think of lots of ingredient variations that would lend themselves to the baked version of risotto.
While I'll still make risotto the traditional way, this is a perfectly good alternative which requires less "hands-on" effort especially when risotto may not be the star of the meal, but served as a side dish.
I served it alongside Tyler Florence's Chicken Marsala ~ perfection!