Oven Baked Mushroom Risotto Recipe

Easy No Stir Mushroom Risotto A Beautiful Plate

WebNov 13, 2015 · In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until lightly bubbling. Add the onion and a large …

Rating: 4.6/5(20)
1. Combine the chicken stock and water in a medium saucepan and bring to a very low simmer.
2. In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until it is lightly bubbling. Add the onion and salt, and sauté for 5 to 7 minutes, or until the onion is soft and translucent. Add the garlic and sauté for 30 seconds to 1 minute, or until fragrant. for Add the carnaroli rice and toast, stirring constantly with a wooden spoon, for 2 to 3 minutes (the individual rice grains should be slightly translucent along the edges).
3. Add the white wine and continue to cook for 2 to 3 minutes, or until the wine has completely absorbed into the rice. Add 5 cups of the hot broth mixture to the pot, stir, reduce the heat to low, cover, and simmer for 15 to 18 minutes. Remove the lid and stir twice during the cooking process, adjusting the heat as necessary to maintain a low simmer.
4. As the risotto is cooking, sauté the mushrooms. Heat very large (more surface area the better) sauté pan over high heat. Add the olive oil and butter, followed by the mushrooms, spreading them into a single layer with a wooden spoon. Sauté the mushrooms for 3 to 5 minutes, stirring occasionally, or until they have caramelized and the bottom of the pan has formed a nice light brown fond. Add the garlic and stir until fragrant, about 30 seconds.

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