Baked Wild Mushroom Risotto Recipe

For a delicious and comforting dish that is perfect for any occasion, look no further than Baked Wild Mushroom Risotto. This dish is a delightful combination of creamy arborio rice, savory wild mushrooms, and rich Parmesan cheese. It's a perfect way to warm up on a cool evening and is sure to become a new favorite in your recipe collection.

This Baked Wild Mushroom Risotto recipe takes the classic stovetop dish and simplifies it by baking it in the oven. This method allows for a more ...

This Baked Wild Mushroom Risotto recipe takes the classic stovetop dish and simplifies it by baking it in the oven. This method allows for a more hands-off approach, making it an ideal choice for entertaining or busy weeknights. The result is a perfectly cooked, creamy risotto that is flavored with an abundance of earthy wild mushrooms.

Wild mushrooms, such as shiitake, oyster, and porcini, bring a deep, rich flavor to this dish and provide a satisfying meatiness that makes it a great option for vegetarians and meat lovers alike. The mushrooms are sautéed until they are golden and slightly caramelized, adding a wonderful depth of flavor to the dish.

The process of making Baked Wild Mushroom Risotto is a labor of love, but well worth the effort. It begins by sautéing the mushrooms, onion, and garlic in a large oven-safe skillet. Then, the arborio rice is added and toasted to enhance its nutty flavor. Next, white wine is added to deglaze the pan and infuse the rice with a subtle sweetness.

Once the wine has been absorbed, hot broth is added to the skillet and the whole dish is transferred to the oven to bake. As it bakes, the rice becomes tender and creamy, and the flavors meld together beautifully. Finally, just before serving, a generous amount of Parmesan cheese is stirred in to add a luxurious creaminess and a touch of nutty, salty flavor to the dish.

Whether you are hosting a dinner party or simply looking for a comforting and satisfying meal, Baked Wild Mushroom Risotto is a versatile and delicious option that is sure to impress. It's a great way to showcase the flavors of wild mushrooms and is a perfect way to elevate your weeknight dinner routine. So, roll up your sleeves and get ready to create a truly memorable and mouthwatering dish that will have everyone coming back for seconds.

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
1 ½ cups Arborio rice
½ cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap® Aluminum Foil

Information

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8
Yield: 8 servings

Preheat oven to 350 degrees F.

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

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt 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.

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

Nutrition

299 cal.

Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 3mg
Sodium: 455mg
Total Carbohydrate: 45g
Dietary Fiber: 2g
Total Sugars: 4g
Protein: 7g
Vitamin C: 4mg
Calcium: 70mg
Iron: 2mg
Potassium: 59mg

How to Make Baked Wild Mushroom Risotto - A Step-by-Step Guide

Ingredients

Information

Nutrition

299 cal.

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