Baked Parmesan "Risotto"

Most people don't even attempt risotto at home because it's such a high-maintenance dish.  I've tried it the old fashioned way before and frankly - it was good, but not worth the work.  However, this week I saw a recipe where someone had made risotto in the oven - minimal stirring required.  I jumped on that train and modified it according to my personal tastes.  This was by FAR the best attempt I've made at home.   

(PS - the reason the word "risotto" is in quotations is that the word 'risotto' refers not only to a certain type of rice, but to the method of cooking.  So this is definitely not risotto in the traditional definition.)

Baked Parmesan "Risotto"

1 1/2 cups arborio rice (risotto rice - you have to use this kind)
5 1/4 cups chicken broth
1/2 cup chopped white onion
2 cups finely grated parmesan cheese
1/2 cup milk

Preheat oven to 350 (don't slack on this, the oven needs to be hot when you put the dish in).  Bring 4 cups of the chicken broth and onions to a boil in a saucepan.  In a 2-quart or larger baking dish, pour the rice.   When the chicken broth is simmering and the oven is preheated, pour the broth and onions over the rice and stir to combine.  Cover and bake for 1 hour at 350 degrees.  When it is finished baking, add the remaining broth, milk, and cheese.  Stir for 2-3 minutes to combine and finish the development of the rice.  Enjoy!