Baked Parmesan Risotto

Baked Parmesan “Risotto”

Adapted from Ina Garten

Risotto is a fantastic winter Italian dish. If you haven’t made/had it before it is full of flavor and is creamy and rich BUT the time honored method of preparation requires that you stand before the stove for 30 minutes stirring and adding small amounts of chicken broth constantly which is basically a pain. This recipe bakes the risotto, inspiration! The original recipe called for peas, but I prefer mushrooms for their flavor. I also added a few other changes to make the risotto more flavorful since I don’t add wine (which is usually a must in risotto). If mushrooms aren’t your thing, experiment with peas, asparagus, fresh tomatoes… I promise this is fantastic and easy!!

1 ½ cups Arborio rice

5 cups Chicken stock, note that stock is different than broth, more flavorful, althoughyou can use either

1 cup Freshly grated Parmesan cheese

2 T Butter

2T Olive oil

2 cups Crimini or baby bella mushrooms (more flavorful than white buttons)

1 Medium white/yellow onion

3 Cloves garlic

1t Rosemary (optional)

Preheat the oven to 350 degrees.

Put the butter and rice in a baking dish on the stove that can be transferred to the oven. Cook the rice on medium for 2-3 minutes to slightly toast the rice. Add 4 cups of the chicken stock and bake covered for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Meanwhile, chop the mushrooms and onions and mince the garlic. Combine the olive oil, onions and garlic in a pan and start sautéing over medium heat. After the onions begin to soften, add the mushrooms and rosemary, if using, and sauté until the mushrooms are soft.

Remove the rice from the oven, add the remaining cup of chicken stock, the parmesan, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the mushroom mixture and stir until combined. Serve hot.