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Baked Wild Mushroom Risotto
Baked Wild Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Impress your holiday guests with this elegant side dish by Aran Goyoaga from Canelle et Vanille.
Ingredients:
  • 0.25 cup olive oil
  • 1 leek, thinly sliced
  • 1 small yellow onion, diced
  • Salt to taste
  • 1 pound wild or cultivated mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 6 cups vegetable or chicken broth
  • Salt and ground black pepper, to taste
  • 1 ounce finely grated Parmesan cheese
  • 4 sage leaves, finely chopped
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat your oven to 350°F.
  • In a large cast-iron or saute pan over medium heat, heat the olive oil, and saute the leek and onions with a pinch of salt until tender, about 5 minutes. Add the mushrooms, garlic, and thyme, and cook for an additional 7 minutes until tender and slightly browned, stirring occasionally.
  • Add the rice and sauté until it's well coated with the oil and mushrooms for about 2 minutes. Pour in the wine, balsamic vinegar, broth, and season with a pinch of salt and pepper. Bring to a boil, then transfer to a deep 9x13-inch baking dish and cover tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender yet al dente.
  • Take out the baking dish from the oven and sprinkle in the Parmesan and sage. Mix well, season to taste, and serve promptly.

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