Baked Wild Mushroom Risotto

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 299 Calories

Ingredients

• salt to taste
• ¼ cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• ½ cup dry white wine
• 1 small yellow onion, diced
• 1 leek, thinly sliced
• 1 ½ cups Arborio rice
• Salt and ground black pepper, to taste
• Reynolds Wrap® Aluminum Foil
• 1 pound wild or cultivated mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 6 cups vegetable or chicken broth
• 1 ounce finely grated Parmesan cheese
• 4 sage leaves, finely chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.

Step 3

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.

Step 4

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.