Baked Risotto with Mushrooms and Red Wine

By TeeSquared

Ingredients

• 1 lb. cremini mushrooms, brushed clean and cut into 4-6 wedges
• 1 small onion, sliced thin
• 1/2 teaspoon thyme leaves, minced
• 1/2 teaspoon salt
• 3-1/2 cups low-sodium chicken broth
• 2 bay leaves
• 2 +4 tablespoons unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, sliced thin
• Salt
• 2 cups Arborio rice
• Large pinch saffron (optional)
• 1/2 cup dry red wine
• 2 oz. Parmesan, grated fine (~1 cup)
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. Prepare the mushrooms: melt 2 tablespoons butter in a 12" nonstick skillet over medium-high heat. Add the mushrooms, sliced onion, thyme and 1/2 teaspoon salt, and cook until the mushrooms have shed their liquid and are browned, about 10 minutes. Set aside.

2. 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 heat. Cover the pot and reduce the heat to the lowest setting to keep the broth warm until needed.

3. Melt the 4 tablespoons of remaining butter in a 12" skillet over medium heat. Add the minced onion, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes. Add the rice and saffron and cook, stirring frequently, until the the edges of the rice are transparent, about 4 minutes. Add the wine and cook until completely absorbed by the rice, about 1-2 minutes.

4. Transfer the mixture to a 9x13 baking dish or shallow casserole of similar size. Pour the warm broth over the top, and bake until the rice is tender and all the liquid is absorbed, 25 to 30 minutes. Stir in the Parmesan, and season to taste with salt and pepper. Serve immediately.