Best Baked Mushroom Risotto Recipes

CHEF JOHN'S BAKED MUSHROOM RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
• Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
• Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
• Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
• Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
• Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
• Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO

Steps:

• Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
• Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

BAKED WILD MUSHROOM RISOTTO

Steps:

• Preheat oven to 350 degrees F.
• Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
• Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
• Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

OVEN-BAKED MUSHROOM & BACON RISOTTO

Steps:

• Heat oven to 300ºF.
• Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
• Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO

Steps:

• Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
• Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
• Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

BAKED MUSHROOM RISOTTO

Steps:

• 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.

DELIA'S OVEN-BAKED WILD MUSHROOM RISOTTO

Steps:

• First of all you need to soak the dried mushrooms and, to do this, you place them in a bowl and pour 1 pint (570 ml) of boiling water over them. Then just leave them to soak and soften for half an hour. Meanwhile, chop the fresh mushrooms into ½ inch (1 cm) chunks - not too small, as they shrink down quite a bit in the cooking. Now melt the butter in a medium saucepan, add the onion and let it cook over a gentle heat for about 5 minutes, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini. When they have had their half-hour soak, place a sieve over a bowl, line the sieve with a double sheet of kitchen paper and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion. Keep the heat low and let the onions and mushrooms sweat gently and release their juices - which will take about 20 minutes. Meanwhile, put the dish in the oven to warm. Now add the rice and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom soaking liquid. Add a level teaspoon of salt and some freshly milled black pepper, bring up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven without covering. Set a timer and give it 20 minutes exactly. After that, gently stir in the grated Parmesan, turning the rice grains over. Now put the timer on again and give it a further 15 minutes, then remove from the oven and put a clean tea cloth over it while you invite everyone to be seated. Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the shavings of Parmesan.

EASY BAKED MUSHROOM & ONION RISOTTO

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
• Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to 1/4 cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

OVEN-BAKED WILD MUSHROOM RISOTTO

Steps:

• Soak dried mushrooms in 2-1/2 cups boiling water for 30 min. Strain, reserving liquid, and chop. Sweat mushrooms, butter and onions over low heat, covered, for 20 min. Add rice, Madeira and mushroom liquid, and pour into warm baking dish with salt and pepper. Bake 20 min. at 300 degrees. Stir in grated parmesan and bake 15 min. more. Serve with parmesan shavings while warm.

BAKED MUSHROOM RISOTTO WITH CARAMELIZED ONIONS

Steps:

• Heat the oven to 300°F. Rehydrate dried mushrooms. Set them aside to steep while you cook the onions. Chop one of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, or until soft and golden. Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan. Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary sprig to the pan and sauté briefly, mixing with the onion and the rest of the mushrooms. Add the rice and cook, stirring once or twice, for about 4 minutes, or until the rice begins to turn transparent. Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper. Bring to a boil. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes. While the rice is baking, make the caramelized onions. Heat the remaining olive oil in a cast iron skillet. Cut the remaining three onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark mahogany brown. Let them go as long as you can; I usually cook mine for at least 30 minutes. When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Dish it up and top each bowl with a spoonful of caramelized onions, a little extra pepper, and, if desired, a scoop of whipped mascarpone.

BAKED WILD MUSHROOM RISOTTO

Steps:

• Preheat oven to 350 degrees F.
• Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
• Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat.
• Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with aluminum foil. Bake for 30 minutes until the rice is tender but al dente.
• Remove baking dish from oven and add the Parmesan and sage. Stir. Adjust seasoning if necessary.
• Serve immediately.