Baked Wild Mushroom Risotto

Directions

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.