Prep 10 mins
Cook 30 mins
This recipe was born when I combined 2 recipes from America's Test Kitchen.
- 3 1⁄2 cups chicken broth
- 2 bay leaves
- 4 tablespoons unsalted butter (1/2 stick)
- 1 onion, minced
- 1⁄3 ounce dried porcini mushrooms, soaked and chopped
- table salt
- 2 cups arborio rice
- 3 garlic cloves, minced
- 1⁄8 teaspoon saffron thread (optional)
- 1⁄2 cup dry white wine
- 2 ounces parmesan cheese, grated (1 cup)
- ground black pepper
- 8 ounces cremini mushrooms, sliced
- 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
- 2. Melt the butter in a large saucepan over medium heat. Add the onion, porcinis and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
- 3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- 4. Saute cremini mushrooms over medium high heat until browned, about 10 minutes. Stir theParmesan and mushrooms into the baked risotto. Season with salt and pepper to taste.
Lovely dish. I wasn't able to find the saffron, so had to omit it. Made for New Kids on the Block Tag game. :)