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Baked Wild Mushroom Risotto

  • Prep Time: 15 minute
  • Cook Time: 30 minutes
  • Servings: 8 - 10
  • Course: Side Dish

This sophisticated side dish is sure to impress all your holiday guests — from Aran Goyoaga of Canelle et Vanille.

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  • 1/4 cup olive oil
  • 1 medium leek, thinly sliced
  • 1 small yellow onion, diced
  • Salt
  • 1 pound wild or cultivated mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon thyme leaves
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 6 cups vegetable or chicken broth
  • Salt and pepper
  • 1 ounce Parmesan cheese, finely grated
  • 4 sage leaves, finely chopped
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 350 degrees F.

Step 2

Heat a large cast-iron or sauté 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 9x13-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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