Risotto triumph

I wrote a few posts ago about my quest to become an amazing cook, which began with Perfecting the Picnic. Well, last week I decided to jump straight from cheese and dips head first into one of the hardest meals to cook well, but one of the yummiest things EVER when done right: Risotto. My colleague tipped me off to a risotto-cooking technique for dummies: oven-baked risotto. I know it sounds crazy but I'm proud to say it was an absolute triumph and I'm thinking of throwing away advertising and opening a restaurant, where I will of course be the head chef.

Check out the recipe here. I followed the tips from the comments and substituted the one cup of of water for stock and used chicken stock instead of vegetable stock.