I really don't want to stand over the hob for 20+ minutes adding the stock to make risotto. Can I add the hot stock to the rice and pop it in the oven? If so, what quantities would work?
Normally, when I make risotto, I keep adding stock until it's not quite cooked then put it in a hot oven, turn the oven off, go on the school run and it's perfect when we get home about an hour later.
However, I have no real idea exactly how much stock I add. I tend to make about a litre then just top up with boiled water if the stock runs out.
Any suggestions gratefully received!