Risotto is typically made on the stove top with a fair amount of stirring to release the starch from the grains of rice. It can also be baked in a casserole, though it will be less creamy because less starch is released. Cooking it in a wood-fired oven adds a smoky flavor. The asparagus and Swiss chard are perfect additions in spring. You can use any of your favorite seasonal greens in their place. Diced butternut squash or yellow beets are terrific here too, as are the traditional mushrooms.

　　

Ingredients

serves 6 as a side dish

　　2 tablespoons olive oil

　　1 onion, finely chopped

　　Pinch of kosher salt, plus 1 1/2 teaspoons

　　1 1/2 cups arborio rice

　　2 1/2 cups vegetable or chicken stock

　　1/2 cup dry white wine

　　1 large bunch chard leaves, chopped, stems cut out and reserved (about 4 cups)

　　1 pound thin asparagus spears, trimmed and cut into 2-inch diagonal slices

　　1/4 teaspoon freshly grated nutmeg

　　1 1/2 cups grated Parmesan cheese

　　

Step 1

Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.

　　

Step 2

Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish. Add the onion and a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice, stirring to coat with the oil. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt. Place in the oven, uncovered, and bring to a simmer. Cook for 5 minutes, then stir in half of the cheese and smooth the top. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.

　　

Step 3

Place the baking dish back on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes. The rice should be moist but not soupy. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.

　　

Step 4

Serve immediately.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.