Mushroom Risotto

Mushroom Risotto – Oven Method

By Leslie Blythe  ,   ,

December 17, 2014

I make this Mushroom Risotto recipe which has less stirring involved. It's delicious! You can substitute any kind of mushroom.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 8 Servings
Mushroom Risotto

Ingredients

1 pound Porccini or cremini mushrooms

2 tablespoons butter

⅓ cup onion, finely chopped

2 pounds Arborio rice

½ cup dry white wine

10 cups low-sodium chicken stock

4 tablespoons olive oil

1 clove garlic, crushed

2 bay leaves

salt & pepper, to taste

2 teaspoons flat leaf parsley, chopped

Parmesan cheese, grated

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.

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