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Baked Mushroom Risotto Recipe

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This recipe for Baked Mushroom Risotto is from The Family Meal, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
½ medium onion, finely chopped
½ tsp salt
1 lb sliced mushrooms
⅓ c dry white wine
1½ c arborio rice
3 c chicken stock, heated
¼ c Parmesan cheese, shaved or grated
Directions:
Directions:
Heat oven to 350º. 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 ½ 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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