Mushroom Baked Risotto

I love risotto, and there is a time for slow food like it. That time is not a normal weekday. Thankfully, there is baked risotto.

I love mushrooms, and the first time I had mushroom risotto, I wanted to cry. One of the tastiest things ever. There’s something about mushrooms that brings this insane meaty flavor to the risotto. It’s so satisfying, it needs no accompaniment. Trust me on this. I had it for lunch.

Inspired by dining out.

Recently, I went to a hosted dinner at a local place called Serratto. It’s a slow food kinda place, and it had been ages since I’d been there to enjoy their delicious menu. Having taken up with my newly minted gluten-free life this year, I didn’t know what would await me. Serratto is a place known for their pastas and pizza, among other things. I can tell you now, it was mass deliciousness of the gluten-free kind.

Holy tastiness.

One of the most memorable dishes that night was the Forest Mushroom Risotto (sadly my pictures of the evening were quite sucky). It was far and above any other risotto I’ve ever had. Ever. Maybe till the end of time. I enjoyed it immensely… and it was kinda sweet that I was the only one at the table with it. I wanted to lick the plate. By myself.

So then I go home, and remember I know how to make baked risotto. And until I can return to that glorious place of Forest Mushroom Risotto, this will fill the void. I’m inspired to make it even better. The great part about this dish is, you can make it at home. On a Wednesday. Yes really.

The method and idea for this dish are borrowed from a recipe in the “Three and Four Ingredient Cookbook“. I’ve heavily adapted it to use ingredients most of us can get almost anytime, anywhere (and whatever else you need, you can order). This recipe is a work in progress for me, and I encourage you to play with it. Go ahead, I dare ya.

Oven-Baked Mushroom Risotto

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Brandie Kajino, Spoon and Saucer

Serves: 5

Ingredients

• Olive oil
• ½ large onion, chopped
• 2 pounds mushrooms, cut into bite-sized pieces
• 2 garlic cloves, chopped
• 1 generous cup arborio rice
• 3 cups stock (low or no salt if you buy it)
• Salt and pepper
• Truffle oil (optional, but totally puts it over the top… so do it)

Instructions

1. Preheat oven to 350F.
2. Drizzle olive oil into a large oven-proof skillet over medium-low heat – just enough to cover the bottom.
3. Add onions, and saute until translucent.
4. Add mushrooms, and saute until soft.
5. Add garlic and saute for 30-60 seconds, or until fragrant.
6. Add rice and saute for 1-2 minutes.
7. Add stock, stir, cover, and put skillet into oven for 30 minutes.
8. About halfway thru, stir the risotto.
9. Remove from oven, uncover, and let stand about 5 minutes.
10. Stir, season to taste with salt and pepper, drizzle with the truffle oil and serve immediately.

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