OVEN-BAKED WILD MUSHROOM RISOTTO

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OVEN-BAKED WILD MUSHROOM RISOTTO image

Categories     Rice     Side     Bake     Vegetarian

Yield 4 as side dish, or 2-3 as main dish

Number Of Ingredients 8

1 oz. dried porcini (or other wild mushrooms)
8 oz. fresh white or brown mushrooms, sliced
2 ½ oz. butter (or olive oil)
1 medium onion, chopped
8 oz. Arborio rice
5 fl. oz. Madeira (or dark beer)
2 Tblsp. Reggio Parmesano, grated + 2 Tblsp. parmesan shavings, for garnish
1 tsp. salt, and pepper to taste

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.

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