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Risotto Baked with Mushrooms picture

Risotto Baked with Mushrooms

Risotto that is baked rather than stirred on the stovetop is a lot easier on the cook. And the results? Creamy, hearty and delicious - almost as good as the real thing!

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3

Ingredients

  • 1/4 cup (or 1/2 ounce) dried porcini mushrooms or other dried mushrooms
  • 3 1/2 cups chicken or vegetable stock
  • 2 ounces (4 tablespoons) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, finely chopped or pressed through a garlic press
  • 8 ounces button mushrooms, brushed clean, tough stems removed and thinly sliced
  • 1 cup arborio (risotto) rice
  • 1/3 cup dry sherry
  • 1 sprig fresh rosemary (or 1/2 teaspoon dried)
  • 1/2 cup (or to taste) freshly grated Parmesan cheese

Serves 6 as a side

  1. Place the dried porcini mushrooms in a medium bowl.
  2. In a small saucepan bring the stock to a boil and pour the stock over the mushrooms. Allow the mushrooms to soak for at least 15 minutes.  Once the dried mushrooms are soft, remove them from the liquid (reserving the liquid) and finely chop them.
  3. Preheat the oven to 300F. Place an 8-inch x 8-inch square baking dish in the oven to heat.
  4. In a medium saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook gently until the onions are soft, about 7 minutes. Stir in the fresh mushrooms and chopped dried mushrooms. Continue to cook gently for about 10 minutes, or until the mushrooms are nicely browned and all the liquid they've given off has evaporated.
  5. Add the arborio rice and stir for 1 minute.
  6. Add the mushroom liquid by pouring it through a fine strainer (in case there is dirt from the dried mushrooms).
  7. Add the sherry, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in the rosemary.
  8. Increase the heat to medium / medium-high, and when the liquid begins to boil, transfer the mixture to the warm baking dish.
  9. Bake on the middle shelf of the oven for 15 minutes. Stir in half of the finely grated parmesan and return to the oven and continue baking for 20 minutes more.
  10. Stir the risotto as soon as it comes out of the oven. Taste to ensure the rice is cooked through and if not, put back in the oven and continue to bake until the rice is soft and creamy.
  11. Discard the rosemary sprig; taste and season with salt and pepper as needed.
  12. Serve immediately, sprinkled with the remaining Parmesan cheese.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.