Mushroom Risotto – Oven Method

Directions

1Preheat oven to 500°.

2Chop the mushrooms into 1 “ cubes, 4 – 5 cups, set aside.

3Heat butter and onion in ovenproof dish until wilted, add the rice and stir. Add wine, cook for 2 minutes until wine is absorbed. Add 10 cups of broth and cook over moderate heat for 1 minute. Place in oven to cook for 8 minutes.

4Meanwhile, heat olive oil in a skillet, add garlic and bay leaves and cook for 1 minute, then add mushrooms, cook 2 minutes, add salt, pepper and parsley. Cook 1 minute. Remove garlic and bay leaves.

5Remove rice from the oven, and add mushrooms with a slotted spoon to rice. Continue to cook rice on the stove for 2 – 5 minutes. Serve with Parmesan cheese.