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Baked Mushroom Risotto Recipe

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This recipe for Baked Mushroom Risotto, by , is from The Family Meal, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbi Clonts

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
medium onion, finely chopped
tsp salt
1 lb sliced mushrooms
⅓ c dry white wine
1 c arborio rice
3 c chicken stock, heated
c Parmesan cheese, shaved or grated

Directions:
Directions:
Heat oven to 350. In Dutch oven, heat oil over medium-high heat. Add onion and salt; cook until onion begins to turn golden brown, about 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid given off by mushrooms evaporates and mushrooms brown, about 15 minutes. Add wine and cook until evaporated, about 3 minutes. Transfer to ovenproof serving dish. Stir in rice, hot stock and c cheese. Put in oven and bake until rice is cooked and all liquid is absorbed, about 35 minutes. Season to taste with salt and pepper, and top with remaining cheese.

 

 

 

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