So a recent haul to the farmer's market yielded a lot of asparagus. I decided to try a baked risotto from WS's website: http://www.williams-sonoma.com/recipe... . It instructs to bake the rice in an LC in a 400 degree oven for 30 minutes. Unfortunately, I haven't yet replaced the black plastic knob with a stainless one.
Does anyone have any suggestions? Can I cover it with foil, or "bake" it on the stovetop?