Hi. I am OK!
Also, the thing I find myself coming here the most for is, invariably, this:
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baked risotto.
3 tbsp olive oil
3 shallots, or one small red onion, finely chopped
1 cup Arborio rice
1/2 to 3/4 cup dry white wine
2 cups chicken or vegetable stock
4 fresh sage leaves, coarsely chopped
1-2 cloves garlic, minced or pressed
1 tsp freshly ground black pepper
up to 1 tsp salt, depending on saltiness of your broth
up to 1 cup grated parmigiano-reggiano (can also use pecorino romano sometimes)
chopped Italian parsley, for garnish
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Heat oven to 190°C.
In a medium ovenproof saucepan, heat the olive oil over medium heat. Add shallots and cook, stirring until translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.
Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until almost all of the stock is absorbed, about 25 minutes. Add cheese and return to oven. After 6-8 minutes, remove from oven, check salt level again and adjust if necessary. Serve immediately, topped with grated cheese and parsley.
Serves 4, sometimes less.