Risotto, Gena Knox's Oven-Baked Mushroom Risotto - Taste of the South

By MarieR

Taste of the South, December 2016, page 71.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 ounces fresh baby portobello mushrooms, thinly sliced
• 5 ounces fresh shiitake 
mushrooms, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/2 teaspoon salt
• 5 cups low-sodium chicken broth, divided
• 1/2 cup freshly grated Parmesan cheese
• Ground black pepper
• Garnish: shaved Parmesan

Details

Servings 6
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 400°.
For mushrooms: In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and thyme; cook, stirring frequently, until liquid has evaporated, about 
8 minutes. Transfer mushrooms to 
a plate, and wipe out skillet.
For risotto: In same skillet, heat oil over medium-high heat. Add onion; cook until softened, about 
5 minutes. Stir in garlic and rice; cook for 1 minute, stirring constantly. Add wine, and cook for 1 minute; stir in mushroom mixture. Sprinkle with salt, and transfer to a 13x9-inch baking dish. Stir in 4 cups broth.
Cover with foil, and bake for 40 minutes. Remove from oven, and stir in ½ cup broth (using remaining ½ cup broth, if needed) and cheese. Sprinkle with pepper. Stir until risotto is thick and creamy, 3 to 4 minutes. Garnish with Parmesan, if desired. Serve immediately.