What to Cook This Weekend: Oven-Baked Mushroom Risotto
This is my new favorite recipe! My friend Lea made it for me last week--it was so simple and tasty. I can't wait to have it again. Oven-baked risotto is a great weeknight recipe since it doesn't require the constant stirring of a classic risotto. Note that you can leave out the mushrooms for a plain version, or add other ingredients (did someone say butternut squash?) to mix things up. Also, if you didn't notice, this recipe is vegan. However, if your cheese-loving heart so desires, you can add a sprinkling of Parmesan at the end. Though, really, it doesn't need it.
Oven-Baked Mushroom Risotto
Ingredients:
1 ounce dried mushrooms, such as porcini (or substitute fresh mushrooms of your choice)
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
3/4 cup Arborio or Carnaroli rice
1/4 cup dry white wine
1/2 cup vegetable stock
1-1/2 cups boiling water
Salt and pepper to taste
Chopped parsley (optional garnish)
Directions:
1. Preheat oven to 425 degrees F.
2. Reconstitute mushrooms in a bowl of hot water. When soft, drain and chop. Set aside.
3. In an oven-proof pan (not too shallow), sauté chopped shallots in 1 tablespoon olive oil until translucent. Add chopped mushrooms and sauté briefly. Add rice and sauté about a minute, coating thoroughly.
4. Add white wine, stock, and boiling water. Bring to a simmer. Add salt and pepper to taste.
5. Cover pan and place in oven. Cook for 20 to 25 minutes, until rice is done.
6. Stir in remaining 1 tablespoon of olive oil before serving. Garnish with parsley, if desired.
Serves 4.
--KitchenMaus
G-Dub on February 15, 2008 at 11:29 PM
You gotta love the low maintenance risotto recipe! Not that it's absolutely time consuming as it is, but the oven option is nice. Especially for a side when you have a loin to sear or something else on the docket.
Wagadugu on February 16, 2008 at 01:25 PM
This is a cool recipe. Tried it and liked it.
Chris on February 17, 2008 at 07:19 PM
Made this tonight. Wonderful! I added some shaved parmesan, used chardonnay as the wine. My wife doesn't love mushrooms, so we're gonna try something else, but the 2 year old loved it!
Deb on July 03, 2008 at 01:55 AM
Guess what, this is now my favourite new recipe too! Since I stumbled across it a few months ago, I have made it lots of times, including as a side for a dinner party (proved more popular than the main....!). I've made it with all different vegies, and sometimes put in some bacon bits or a bit of marinated chicken. If we have some parmesan we shave a little onto the top. It's always been good. The reason I'm back to comment is that I went to get the recipe out tonight & the printout had disappeared from my folder...DISASTER!!! So I've had to search for it & find it again. "Baked mushroom risotto" didn't find it for me, so I typed in the other exact phrase I could remember, which was "THIS IS MY NEW FAVORITE RECIPE", and that worked!!!