Baked Wild Mushroom Risotto

Method4 steps · about 1 hr 5 min

1. 1

   Step 1: Preheat oven to 350 degrees F.

2. 2

   Step 2: Heat a large cast-iron or saute pan over medium heat. Add the olive oil (¼ cup), leek (1), onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic (3 cloves) and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.

   Uses ¼ cup olive oil · 1 leek, thinly sliced · 1 small yellow onion, diced · Salt to taste · 1 pound wild or cultivated mushrooms, sliced · 3 cloves garlic, minced · 1 tablespoon fresh thyme leaves

3. 3

   Step 3: Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar (2 tablespoons), broth and a pinch each of salt (to taste) and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.

   Bake risotto · 30 minUses Sautéed mushrooms, leek, onion and herbs · 1 ½ cups Arborio rice · ½ cup dry white wine · 2 tablespoons balsamic vinegar · 6 cups vegetable or chicken broth · Salt to taste, for final seasoning · Ground black pepper to taste

4. 4

   Step 4: Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

   Uses Oven-baked mushroom risotto · 1 ounce finely grated Parmesan cheese · 4 sage leaves, finely chopped · Additional salt only if needed to adjust seasoning · Additional black pepper only if needed to adjust seasoning