Baked Mushroom Risotto

"This recipe was born when I combined 2 recipes from America's Test Kitchen."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
40mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. Lovely dish. I wasn't able to find the saffron, so had to omit it. Made for New Kids on the Block Tag game. :)
     
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