28 May, 2012  |   Comment

Mixed Mushroom Baked Risotto

The weather here has been a little rainy, a little unreasonable.
A little tantrummy, if I may be so bold.

Tough pickings, the food for this kind of weather.
Your Should tells you to make spring rolls, but your Want tells you to make something cozy that you can eat with a spoon.
Listen to your Want.

I listened, and landed on this perfect chilly late spring dinner side dish.
Not a hamburger recipe, not pasta salad, but a mixed mushroom baked risotto.

Perfect for that cloudy, rainy, one step back before two steps forward kind of weather day, we served it with some beet green and breadcrumb stuffed pork chops.

It bakes in the oven while you take care of the rest of your dinner prep,
toddler chasing or
manfriend ogling.

And you know I love me a good manfriend ogling.
Ahem.

Men of bocce

Mixed Mushroom Baked Risotto

Recipe adapted from her majesty Donna Hay.

Ingredients
2 tablespoons butter
2 tablespoons olive oil
10 shitake mushrooms, sliced thin and in half again
10 button mushrooms, sliced thin and then in half again
1 teaspoon dried sage
2 cloves garlic, chopped fine
1 1/2 cups arborio rice
4 1/2 cups chicken stock
1 cup Parmesan cheese, grated
1 tablespoon butter for serving

Mushroom Risotto

Directions
Preheat the oven to 350°.

Add the butter and oil to a large, non-stick frying pan until they get all melty together. Add the sage. Add the mushrooms.
Cook the mushrooms for 2 minutes, then add the garlic.
Cook for another 3 minutes or until mushrooms are cooked through and goldeny.

Put the whole mushroom mixture into a 10 cup baking dish. Add the rice and stock and stir through.

Mushroom Risotto

Cover the dish tightly with foil and put in the oven.
Bake for 40-45 minutes or until most of the stock is absorbed and the rice is al dente.

Add the Parmesan, butter and salt and pepper to taste.
Stir until the butter is melted and serve to people that you love or at least like a lot.

Mushroom Risotto


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