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Baked Wild Mushroom Risotto

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Baked Wild Mushroom Risotto



Ingredients :

  • 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
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F.

  • Step 2

    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.

  • 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, 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 9×13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.

  • Step 4

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

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