This risotto with crispy mushrooms that is baked in the oven is a tasty take on a traditional Italian dish. The oven method makes sure that the risotto is creamy and cooked just right without having to be stirred all the time. The crispy mushrooms give it a great texture and earthy flavor.
Ingredients: 1 1/2 cups Arborio rice. 4 cups vegetable broth. 1/2 cup white wine. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. 8 oz mushrooms, sliced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat oven to 400F 200C. In a large ovenproof dish, combine Arborio rice, vegetable broth, white wine, onion, and garlic. Cover the dish tightly with foil and bake for 30-35 minutes or until the liquid is absorbed and the rice is tender. While the risotto is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until crispy, about 5-7 minutes. Season with salt and pepper. Once the risotto is cooked, remove it from the oven and stir in Parmesan cheese and heavy cream until creamy. Serve the risotto topped with crispy mushrooms and garnish with fresh parsley. Enjoy your delicious oven risotto with crispy mushrooms!
Prep Time: 15 minutes
Cook Time: 40 minutes
katarzyna wiesiolek