Ethereal Mushroom Parmesan Baked Risotto
When the weather turns chilly who doesn’t love a warm comforting bowl of creamy rich risotto? In this simple dish, seasonal mushrooms are lightly laced with luscious Parmesan cheese and woven into a tapestry of Mediterranean flavor with the creaminess of Italian Arborio rice.
Ingredients
Instructions
Preheat the oven to 375 degrees.
In a pan over medium heat, add 1 tbsp of olive oil and sauté the diced onions until soft. Add a pinch of salt.
Once the onions are browned, add the minced garlic and stir continuously for 2-3 minutes until fragrant.
Add 4 cups of vegetable broth to a pot and bring to a boil. Then, add the rice.
Cover the pot and transfer it to the oven. Bake for 1 hour, checking on it occasionally.
In a large saucepan, add 2 tbsp of olive oil and the sliced mushrooms. Sprinkle with a pinch of salt.
Cook the mushrooms down until they release their juices, adding a splash of broth if needed.
After 1 hour, check the rice to see if it needs more time. If necessary, continue baking for an additional 10-15 minutes.
Once the rice is cooked, add 1 cup of broth and mix in the grated Parmesan cheese. Stir until well combined.
Stir in the dry white wine (optional) and 2 tbsp of extra virgin olive oil (or butter) for a silky finish.
Keep stirring until all the liquid is absorbed and the rice is creamy.
Gently stir in the cooked mushrooms.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
