BAKED MUSHROOM RISOTTO
Make and share this Baked Mushroom Risotto recipe from Food.com.
Provided by MJMommy13
Categories Healthy
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. 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-high heat. Cover and keep the broth warm over the lowest possible heat.
- 2. Melt the butter in a large saucepan over medium heat. Add the onion, porcinis and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
- 3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- 4. Saute cremini mushrooms over medium high heat until browned, about 10 minutes. Stir theParmesan and mushrooms into the baked risotto. Season with salt and pepper to taste.
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Azan Awan
a_a53@gmail.comThe risotto was a bit too complicated for my taste. I would use a simpler recipe next time.
Atif Abbasi
atif.a@hotmail.comThe risotto was a bit too difficult for my taste. I would use an easier recipe next time.
Meryem Charki
m@yahoo.comThe risotto was a bit too time-consuming for my taste. I would use a quicker recipe next time.
NB Vines
nb.v42@gmail.comThe risotto was a bit too expensive for my taste. I would use cheaper ingredients next time.
Renee Ornelas
o_renee10@hotmail.comThe risotto was a bit too peppery for my taste. I would use less pepper next time.
Rajip Gamer
rajip.gamer@yahoo.comThe risotto was a bit too salty for my taste. I would use less salt next time.
Patrick Ewers
e_p@yahoo.comThe risotto was a bit too creamy for my liking. I would use less milk next time.
Tania Tk
ttania47@yahoo.comThis risotto was a bit bland for my taste. I added some extra garlic and Parmesan cheese and it was much better.
Samantha Jones
samantha-jones@hotmail.frI've made this risotto several times now and it always turns out perfect. It's a great recipe for a weeknight meal or a special occasion.
Siphelo Nkomo
sn7@yahoo.comThis risotto was delicious! I made it with a mix of wild mushrooms and it was so flavorful. I also added a splash of cream at the end for a richer flavor.
Eli Dekay
dekay.eli@hotmail.comI'm a beginner cook and this risotto was easy to follow. It turned out great! The rice was cooked perfectly and the mushrooms were flavorful. I will definitely be making this again.
Bxby_naee
bxby_naee@hotmail.co.ukThis risotto was a bit time-consuming to make, but it was worth the effort. The flavors were complex and delicious. I would definitely make it again for a special occasion.
Mark Jeremiah
jeremiah@gmail.comI made this risotto for a dinner party and it was a huge success. Everyone loved it! I especially liked the crispy Parmesan crust on top.
Sams Jack
s-j@aol.comThis risotto was easy to make and turned out creamy and flavorful. I used a variety of mushrooms, including shiitake, cremini, and oyster, and they all worked well. I also added a handful of chopped parsley at the end for a pop of freshness.
Michelle Alverez
m.a63@gmail.comI'm not usually a fan of risotto, but this recipe changed my mind. The combination of mushrooms, cheese, and white wine was divine. I highly recommend this dish.
Jamshad Ali030
jamshad7@gmail.comThis baked mushroom risotto was a hit with my family! The mushrooms added a delicious earthy flavor and the rice was cooked perfectly. I will definitely be making this again.