HomeKnittingRecipe File: Baked Risotto with Wild Mushrooms

Recipe File: Baked Risotto with Wild Mushrooms


Wild mushrooms are mysterious and unique, bizarre actually. Not like the sturdy and hardy veg of fall we depend on to maintain us alive all winter, mushrooms are a fleeting celebration of a altering season.

Fungi Glamor shot

As temps drop outdoors, it’s time to activate the oven once more and make this baked rice casserole. It’s particular—additionally cozy and hearty.

Not precisely risotto, however not like another rice both. You’ll not stir for half-hour. You’ll pop it within the oven and knit whereas it bakes. You may prefer it a lot you’ll add it to your Thanksgiving roster.

Baked Risotto with Wild Mushrooms

Serves 4 as an entrée, 6-8 as a aspect, and it goes like this:

2 shallots thinly sliced

Handful of thyme sprigs

About 1 lb combined mushrooms give or take ( I used maitake, oyster, and cremini right here)

1  package deal of dried porcini mushrooms, often about ½ ounce

1 cup arborio rice

2 cups inventory or water, plus the ½ cup of soaking water from the dried mushrooms

1 cup parmesan

4 T butter (at the very least!)

salt and pepper

Preheat oven to 375°F.

Soak the dried mushrooms in ½ cup boiling water. As soon as they’ve softened take away them from the water and put apart. Pressure the mushroom liquid by cheesecloth or a paper towel in case of grit and put it apart too. 

Wipe any filth off the mushrooms together with your Ballband dishcloth, or a paper towel. I don’t wash them in water—it’s not vital and so they take up an excessive amount of water. Chop them to your liking. I like huge tough items, you may want finely minced.

In an ovenproof, heavy 2 qt pan (that has a lid), soften the butter and sauté the shallots gently, till translucent however not brown. Add the thyme sprigs. I’m too lazy to take away the tiny leaves— they fall off the stems whereas cooking, and I simply pluck out the stems.  

Add the mushrooms, recent and dried, and season with slightly salt. The salt will draw out their liquid, which is nice. Sauté till comfortable and slightly brown. Add the rice and stir it round so every grain will get buttery.

Add the mushroom liquid, 1 ½ cups of the inventory and half the parmesan, stir to mix and pop it within the oven, coated. Bake for 30 minutes.

Take away from the oven and let relaxation 5 minutes.  Stir within the remaining inventory and parmesan, and if you happen to’re me, a drizzle of olive oil.  Serve sizzling or heat with, yep, a inexperienced salad.

File it!

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