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Baked Mushroom Risotto ~ Easy for Even the Inexperienced Cook
Risotto is a dish that even the most experienced chef has issues with. Constant stirring, just the right temperature, and the perfect amount of fluid come together to make the perfectly tender risotto dish, but if one thing is off, the dish is ruined. Baked Mushroom Risotto takes the guesswork out of it, and makes the perfect risotto every time.
Baked Mushroom Risotto is a No Fuss, No Muss Dish
By baking the mushroom risotto, you don’t need to worry about the constant stirring and continual addition of liquid to the pot. After a quick saute, transfer the Baked Mushroom Risotto to an oven proof casserole, cover it tightly, and bake until the fluid is absorbed and the risotto is perfect. It’s an amazing way to make a much revered dish.
Fresh Mushrooms Give An Earthy Flavor to Baked Mushroom Risotto
Dried mushrooms are a great convenience, but the taste of a great fresh mushroom is bright, earthy and delicious, something I just can’t find in a dried mushroom. Most grocers carry baby bella and Shitake mushrooms fresh, as they are becoming more and more popular in our foods. Look for mushrooms that are unmarred and dry, not slimy. If you’ve never used Shitake mushrooms before, they are very easy to work with. Simply pull off the stem, discard, and slice up the cap. How easy is that?
Baked Mushroom Risotto Works in the Crock-Pot Too!
Instead of placing the Baked Mushroom Risotto in the oven, transfer it to a 3 qt Crock-Pot and turn to low for 6 hours. The perfect risotto will be waiting for you at the end of the day!
1/3 C olive oil
3 large onions
4 oz Shitake mushrooms, stems discarded and caps sliced
5 cloves garlic, minced
8 oz baby bella mushrooms, sliced thick
1 C Arborio rice
1/2 C dry white wine
2 T balsamic vinegar
4 C vegetable broth
Heat oven to 300 degrees F.
Heat 3 T olive oil in a saute pan over medium heat. Add 1 onion, chopped, and saute until almost clear.
Add the sliced Shitakes and garlic, and saute until shitakes start to brown. Add the baby bellas and cook for 2 minutes.
Sprinkle the rice into the pan and stir. Saute until the rice starts to turn clear, about 4 minutes.
Add the wine and vinegar, stirring to deglaze any tasty bits from the pan.
Add at least half the vegetable broth, or as much as fits in the pan and bring to a boil. Add salt and pepper to taste.
Transfer to a 3 qt baking dish, adding any broth that didn’t fit in the saute pan. Cover tightly and bake in preheated oven for 35-40 minutes, until the liquid is absorbed by the rice.
While the rice is baking, slice the remaining two onions thinly and saute in remaining olive oil until dark brown and caramelized.
Serve risotto with a slice of plain goat cheese and caramelized onions.
Don’t fear risotto! Make Baked Mushroom Risotto and enjoy the creamy texture of deliciousness!