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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Ingredients
- 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
Directions
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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