This delicious baked mushroom risotto recipe comes from friend of AllSpice, Elaine. Elaine says, “I love this recipe because it makes a delicious risotto without the constant stirring. I sometimes like to add frozen peas or shrimp for something a little different.” Read on for how it is made.
2 Tbsp Extra Virgin Olive Oil (we like Arbequina or Picual, but any unflavored olive oil will work)
½ medium onion
½ tsp Sea Salt, Fine
1 – 1 oz package European Blend Mushrooms, rehydrated
1/3 c dry white wine
1 ½ c arborio rice
1 32 oz container chicken stock
¾ c grated parmesan
1 c frozen peas (if desired)
1 c frozen, pre-cooked shrimp (if desired)
Reconstitute mushrooms by soaking in boiling water for approximately 20 minutes. Stir often to dislodge any stones (wild mushrooms are known for having stones in their flesh).
Preheat oven to 350 degrees F.
In a Dutch oven, heat oil on medium-high heat. Add the onion and salt, cooking until the onion begins to turn golden brown (approximately 5-7 minutes). Add rehydrated mushrooms and cook, stirring occasionally until the liquid from the mushrooms evaporates and mushrooms begin to brown (approximately 10-12 minutes).
Add wine and cook until evaporated, about 3 minutes.
Transfer to ovenproof baking dish. Stir in rice, 3 cups of hot chicken stock and ½ cup of the grated parmesan cheese. Bake, checking every 10 minutes until rice is cooked and all the liquid is absorbed (approximately 40 – 50 minutes). Add additional hot chicken stock at 10-minute check points as needed until the rice is done (dilute with water if you need more than an additional cup). If you’re adding peas and/or shrimp, first thaw them, and add them 20 minutes into baking.
Remove from oven and season to taste with salt and pepper. Top with remaining ¼ cup of the cheese.